Inarizushi is one of my favorite foods to pack for road trips! They’re quick and easy to make and the perfect size to pick up and eat while driving.
Inarizushi is a fried tofu pouch filled with sushi rice. The fried tofu pouches are usually cooked in sweet soy sauce based sauce. You can find ready made tofu pouches at Asian markets. For this recipe, I added broiled eel (unagi-no-kabayaki) which makes it an eel inarizushi. My husband got the idea after watching a Japanese cooking show called, Dotchi no ryouri show. Normally, Japanese restaurants will not have this on their menu. If you don’t like eel, you can leave it out or add other ingredients like shrimp or crab meat.
Serve with miso soup or pack them away in bento boxes.
This recipe makes about 10 pieces
- 1 batch sushi rice (read this recipe)
- 1 package Inari-age (fried tofu pouches 10 pieces)
- 1 package frozen broiled eel (Unagi-no-Kabayaki 9 oz)
- Make sushi rice. For this recipe, the sushi rice does not have to be completely cooled. You’ll need 10 fried tofu pouches and 1 package of frozen broiled eel (found in Asian markets).
- Cook eel according to package directions. Then, cut the eel into 1/2 inch thick pieces.
- In a large mixing bowl, mix sushi rice and broiled eel together.
- Use a spoon to stuff the tofu pouches with the eel rice. Pack them into bento boxes or serve with miso soup.