Mushroom and Fried Tofu Pockets (Inari Sushi)
A Delightful Fusion: Refreshing Oyster Mushroom Inari Sushi with Teriyaki and Mustard Mayo Sauces
Perfect for a sunny picnic day, this inari sushi recipe elevates the classic comfort food with a vibrant topping of seasonal oyster mushrooms dressed in zesty and sweet sauces. Inspired by popular gourmet inari sushi found in department store basements, these mushroom-filled delights offer rich flavor and texture while remaining light and healthy. Get ready for an explosion of refreshing, sweet, and savory tastes with two distinct topping options – a combination that’s guaranteed to be a hit and have everyone digging in the moment the lunchbox lid is lifted!
For the Mushroom and Perilla Rice:
- 2 cups rice
- 2 cups water
- 1 handful mixed colored oyster mushrooms (e.g., Pleurotus ostreatus, Pleurotus eryngii, etc.)
- 5-6 sprigs perilla leaves (Korean mint)
- 1/2 tsp olive oil
- 2 pinches salt
- 1 Tbsp lemon juice or vinegar
For Simmered Fried Tofu Pockets:
- 10 square pieces of fried tofu pockets (aburaage)
- 1 Tbsp soy sauce
- 2 ladlefuls (approx. 200ml) dashi stock or water
- 1 Tbsp sugar
- 1/2 Tbsp mirin (sweet rice wine)
- 1 piece onion (approx. 1/8th of an onion)
- 1 piece apple (approx. 1/8th of an apple)
For Teriyaki Oyster Mushroom Stir-fry:
- 1 generous handful oyster mushrooms (approx. 70g)
- 1/5th onion
- 2-3 slices carrot
- 1 stalk green onion (for scallion oil)
- A little vegetable oil
- 2-3 Tbsp teriyaki sauce
- Optional: 1/2 chili pepper
For Teriyaki Sauce:
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp cooking sake or ginger juice
- 1/5th onion
- 1/5th apple
- 7-8 Tbsp (approx. 100ml) dashi stock or water
For Mustard Mayo Mushroom Salad:
- 1 handful oyster mushrooms (approx. 50g)
- 1 crab stick
- 1/4 apple
- 2-3 slices carrot
- 1/5th onion
- 2 tsp Japanese mustard (karashi)
- 1-1.5 Tbsp mayonnaise
- 1 tsp sugar
- 1 tsp teriyaki sauce
- 1 pinch salt
- 10 square pieces of fried tofu pockets (aburaage)
- 1 Tbsp soy sauce
- 2 ladlefuls (approx. 200ml) dashi stock or water
- 1 Tbsp sugar
- 1/2 Tbsp mirin (sweet rice wine)
- 1 piece onion (approx. 1/8th of an onion)
- 1 piece apple (approx. 1/8th of an apple)
For Teriyaki Oyster Mushroom Stir-fry:
- 1 generous handful oyster mushrooms (approx. 70g)
- 1/5th onion
- 2-3 slices carrot
- 1 stalk green onion (for scallion oil)
- A little vegetable oil
- 2-3 Tbsp teriyaki sauce
- Optional: 1/2 chili pepper
For Teriyaki Sauce:
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp cooking sake or ginger juice
- 1/5th onion
- 1/5th apple
- 7-8 Tbsp (approx. 100ml) dashi stock or water
For Mustard Mayo Mushroom Salad:
- 1 handful oyster mushrooms (approx. 50g)
- 1 crab stick
- 1/4 apple
- 2-3 slices carrot
- 1/5th onion
- 2 tsp Japanese mustard (karashi)
- 1-1.5 Tbsp mayonnaise
- 1 tsp sugar
- 1 tsp teriyaki sauce
- 1 pinch salt
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 1/2 Tbsp cooking sake or ginger juice
- 1/5th onion
- 1/5th apple
- 7-8 Tbsp (approx. 100ml) dashi stock or water
For Mustard Mayo Mushroom Salad:
- 1 handful oyster mushrooms (approx. 50g)
- 1 crab stick
- 1/4 apple
- 2-3 slices carrot
- 1/5th onion
- 2 tsp Japanese mustard (karashi)
- 1-1.5 Tbsp mayonnaise
- 1 tsp sugar
- 1 tsp teriyaki sauce
- 1 pinch salt
Cooking Instructions
Step 1
We’ll be making these mushroom inari sushi in five main steps: 1. Cooking the mushroom and perilla rice, 2. Simmering the fried tofu pockets, 3. Preparing the teriyaki mushroom topping, 4. Making the mustard mayo mushroom salad, and 5. Assembling the inari sushi. (Tip: You can substitute store-bought seasoned fried tofu pockets and teriyaki sauce for convenience.)
Step 2
Step 1: Mushroom and Perilla Rice. First, rinse 2 cups of rice thoroughly and drain. For the water, use slightly less than usual, about a 1:0.9 rice-to-water ratio. Let the rice soak for 30 minutes. This helps achieve a slightly firmer texture, perfect for sushi.
Step 3
I’m using a colorful mix of oyster mushrooms from ‘Gyeonggi Mushroom’. These mushrooms are cleaned and trimmed very well, so instead of washing them under running water, it’s best to gently wipe them with a damp cloth and then separate them into strands. (Mushrooms contain water-soluble vitamins, so prolonged soaking or washing can lead to nutrient loss.)
Step 4
1-1. Lightly Sauté the Mushrooms: Before cooking the rice, lightly sautéing the oyster mushrooms adds a delightful chewy texture and enhances their natural aroma without any raw taste. Heat a non-stick pan with just a tiny bit of olive oil (or wipe with an oiled paper towel). Add the separated mushroom strands and sauté for under 30 seconds, just until they slightly change color and release a bit of moisture. Avoid overcooking, as they can become mushy.
Step 5
1-2. Cook the Rice: Place the lightly sautéed mushrooms on top of the soaked rice in your cooking pot. Add the pre-measured water (rice to water ratio of 1:0.9). Cook the rice as usual. Using about 3 tablespoons less water than you normally would for 2 cups of rice will result in the perfect slightly firm texture for sushi.
Step 6
How to Cook Rice in a Pot: Combine rice and water in a pot. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook until the water is mostly absorbed. Finally, reduce heat to low and let it steam for 5-10 minutes. This method yields delicious pot-cooked rice.
Step 7
Step 2: Simmering the Fried Tofu Pockets. While the rice is cooking, let’s prepare the tofu pockets. (Tip: You can skip this step by using pre-seasoned inari sushi kits.) If simmering from scratch: 2-1. Blanch the 10 square pieces of fried tofu in boiling water for 1-2 minutes. Rinse them under cold water to remove excess oil. They are ready when they puff up nicely.
Step 8
2-2. Gently squeeze the blanched tofu pockets to remove excess water. Trim off the edges slightly and carefully open them up to create pockets for the rice. Save the trimmed edges – they will be added to the teriyaki mushroom topping later!
Step 9
2-3. Prepare the Simmering Liquid: In a pan, combine 1 Tbsp soy sauce, 2 ladlefuls (approx. 200ml) of dashi stock or water, 1 Tbsp sugar, 1/2 Tbsp mirin, 1 piece of onion, and 1 piece of apple. Bring to a boil.
Step 10
Once the simmering liquid is boiling, add the prepared tofu pockets. Let them simmer over medium heat, spooning the liquid over them, until the liquid has reduced by about half. Be careful to lower the heat to low to prevent burning as it thickens.
Step 11
Step 3: Teriyaki Oyster Mushroom Stir-fry. The ‘Gonji7ho’ variety of oyster mushrooms, which are plump and chewy, are perfect for this stir-fry topping. 3-1. Separate the oyster mushrooms into strands. Finely julienne the carrot and onion. Finely chop the green onion and chili pepper (if using). (Omit the chili pepper for a milder version.) Add the reserved trimmed tofu edges to the mix.
Step 12
3-2. Make the Teriyaki Sauce: Whisk together 3 Tbsp soy sauce, 2 Tbsp sugar, 1/2 Tbsp sake or ginger juice, 1/5th onion, 1/5th apple, and 7-8 Tbsp (approx. 100ml) dashi stock or water. Simmer until the onion and apple are tender. (Tip: Store-bought teriyaki sauce is a convenient alternative.)
Step 13
The teriyaki sauce has reached a nice, slightly thickened consistency. Keep the solids separate from the liquid if desired, though for stir-frying, it’s fine to keep them together. This consistency is a good reference if using a store-bought sauce.
Step 14
3-3. Make Scallion Oil: In a pot, add the chopped green onions and a little vegetable oil. Heat over low heat, stirring gently, until fragrant. This infuses the oil with a wonderful scallion flavor without burning the scallions.
Step 15
3-4. Stir-fry Ingredients: Once the scallion oil is ready, add the Gonji7ho oyster mushrooms, julienned carrot and onion, and the reserved tofu edges. Stir-fry until the vegetables soften and are coated with the scallion aroma. Then, add the teriyaki sauce and stir-fry until everything is glossy and well-coated.
Step 16
The stir-fry is complete when the teriyaki sauce coats the mushrooms and vegetables evenly, giving them a beautiful glossy brown sheen. Remove from heat and set aside.
Step 17
Step 4: Mustard Mayo Mushroom Salad. This topping is prepared similarly to a Korean cold noodle salad, offering a fresh and zesty contrast. Apples add sweetness and a refreshing crunch. We’ll also finely dice some apple for garnish.
Step 18
4-1. Prepare the Mushrooms: We’re using white oyster mushrooms (‘Baekseon’) and yellow oyster mushrooms (‘Sunjeong’). Baekseon has a richer umami flavor and a pleasantly chewy texture, while Sunjeong is more aromatic and tender. Separate the mushrooms into bite-sized pieces.
Step 19
4-2. Cook Mushrooms (Microwave Method): Research suggests that microwaving is the best way to preserve the nutrients and chewy texture of oyster mushrooms. Instead of boiling (which can leach nutrients), place a handful of separated mushrooms in a microwave-safe dish and cook for about 30 seconds, or until just tender. Adjust cooking time based on quantity. This method minimizes moisture loss, keeping the mushrooms pleasantly firm.
Step 20
After microwaving, let the mushrooms cool slightly, then gently squeeze out any excess moisture. The small amount of liquid released (less than 1 tsp) contains valuable nutrients, so don’t discard it – you can add it to soups or sauces.
Step 21
4-3. Prepare Other Ingredients: Lightly heat the crab stick in the microwave. Julienne the apple, carrot, and onion to match the size of the mushrooms. (Finely dice about 1 Tbsp of the apple separately for garnish.)
Step 22
4-4. Mix with Mustard Mayo Dressing: In a bowl, combine the cooked mushrooms, crab stick, julienned apple, carrot, and onion. Add the prepared dressing: 2 tsp Japanese mustard, 1-1.5 Tbsp mayonnaise, 1 tsp sugar, 1 tsp teriyaki sauce, and 1 pinch of salt. Mix everything gently until well combined.
Step 23
Prepare Garnish: Finely chop the perilla leaves and green onions. Finely dice the reserved apple. (Tip: Soaking the diced apple in lightly salted water for a few minutes can prevent browning and enhance its sweetness.)
Step 24
By now, steps 2 (simmering tofu) through 4 (mustard mayo topping) should be complete. The rice should also be perfectly steamed.
Step 25
1-3. Mix in Perilla Leaves: While the rice is steaming, prepare the perilla leaves. Roughly chop the leaves and finely mince the stems.
Step 26
1-4. Season the Rice: Once the rice has finished steaming, add the chopped perilla leaves (both leaves and stems) to the pot. Add 1 Tbsp of lemon juice or vinegar and 2 pinches of salt. Gently mix with a rice paddle, being careful not to mash the grains. Adjust the amount of vinegar and salt to your taste. (Since the topping includes mayo sauce, you might want to use less vinegar or omit it entirely.)
Step 27
Step 5: Assemble the Inari Sushi. 5-1. Carefully open each simmered tofu pocket and fill it generously with the seasoned mushroom and perilla rice. Press the rice gently into the pockets to ensure they hold their shape.
Step 28
5-2. Finishing Touches: Top each filled tofu pocket with a spoonful of the teriyaki mushroom stir-fry and the mustard mayo mushroom salad. Garnish with the diced apple and chopped green onions for a beautiful presentation. Your delicious and vibrant mushroom inari sushi is ready!
Step 29
Extra Tip: You can mix the leftover mushroom and perilla rice with a little sesame oil and form it into small hand-pressed rice balls to serve alongside the inari sushi. They are wonderfully fragrant!
Step 30
While single-topping inari sushi is delicious, combining both the sweet and savory teriyaki mushroom and the refreshing mustard mayo mushroom creates a wonderfully complex flavor synergy. Enjoy the best of both worlds!
