Basically, inari-zushi is a fried tofu skin (aburaage) that's been cooked in a sweet-soy sauce based sauce, drained then stuffed with sushi rice. It's the type of homey sushi that you never see in sushi restaurants, though you do see them more often nowadays at take-out obento or sushi places. It can be time consuming to make if you start from scratch - that is, preparing the skins to make the bean bags. However, here I give the cheat version: using
prepared bean bags. These are a bit more expensive than the unprepared fried tofu skins, but you do save a whole lot of time and effort.
The prepared bean bags are available either canned or in a vacuum-packed variety. I use the canned kind because they are just as good as the other kind, but a bit cheaper. Look for them in Japanese food stores - either ask for Inari-zushi-no moto or look for English translations on the cans that say something like Prepared Fried Bean Curd Skin or something like that. The skin is quite sweet, while the filling has that salty/sweet/sour taste of sushi rice, and it all goes together marvelously. if you supply moistened towels to wipe fingers they make great party food, since the bags prevent the rice from drying out. It's actually even better after they have 'rested' for an hour or so, since the flavor of the skins penetrates into the rice.
The picture makes the little bags look rather oily, but they aren't at all: the shine comes from the dashi,soy sauce, mirin (sweet rice wine) and sugar in the cooking liquid. For people who are inclined to make everything from scratch I've also included a recipe to make the bags from plain aburaage, but using the recipe I posted here before for Japanese essence in a bottle.
To make 16 o-inari-san:
One can of prepared fried bean curd skins, or Inaruzushi-no moto/
2 - 2 1/2 cups of basic sushi rice
Prepare the sushi rice, but add an extra bit of salt and a teaspoon more of sugar to the sushi vinegar mix. Let cool to room temperature, following the instructions.
Take the bean bags out of the can carefully, and drain off the liquid. Drain each one by squeezing very gently in your hand. You'll notice that each 'bag' has an open end and a closed end; carefully pry open the open end and hold the bag in your hand. Make ready a cup or water or water and vinegar, and dip a tablespoon into it before taking a rounded spoonful of the rice. Stuff the rice into the bag. Some people find it easier to take a small handful of rice in a moistened hand, squeeze gently then stuff into the bag. You don't want to overstuff the bags, or they will tear.
Close up the bag, and place open-end down on a plate. You can garnish this with gari (pickled sushi ginger) if you like.
Variation You can mix in some toasted white sesame seeds (not gomashio, which would be too salty) into the rice, or flaked salmon, etc. but they are really best just plain.