When I made chirashi-zushi ちらし寿司, we had leftovers even after I packed lunch boxes for the next day. I made this quick inarizushi いなり寿司 on a subsequent weekday night. This is another type of sushi in which shushi rice is stuffed into deep fried tofu pouchs or abura-age 油揚げ. I posted why dishes using deep fried tofu or abura-age is called “Inari” as in this dish “inari-zushi” or “kitsune” as in “kitsune-soba” きつねそば before. To briefly reiterate, it was said that messengers of the Diety enshrined in Inari-jinja 稲荷神社 are a pair of foxes or kitstune 狐 and somehow it was believed that deep fried tofu was their favorite food.
You could stuff the pouch with plain sushi rice. This time, I had left over flavored sushi, I microwave it and added a bit more sushi vinegar and let it cool down to room temperature and stuffed the seasoned tofu pouches. You could buy pre-seasoned tofu pouches in a Japanese grocery store (I think they are frozen) but I never used them myself. I served it with my cucumber, diakon and carrot asazuke 浅漬け and “gari” ginger.
The above picture is just to show this was stuffed with seasoned chirashizushi with hijiki, shiitake mushroom, gobou and carrot. Although we sometimes bought inarizushi from the Japanese grocery store, I seldom made it.