豆皮壽司（いなり寿司，Inari Sushi）是日本的一種傳統壽司，主要以豆皮包裹醋飯製成。這道壽司的歷史可以追溯到日本江戶時代，當時人們相信這是一種能夠祭奉稻荷神（Inari）的食物，因為稻荷神的使者狐狸被認為喜歡油炸豆皮。稻荷神是掌管農業、穀物和財富的神祇，因此豆皮壽司也常被視為象徵豐收和富足的食物。

基本材料包括醋飯和油炸豆皮（稱為「油揚げ」）。油揚げ是將豆腐切成薄片後油炸而成的豆製品，通常在製作豆皮壽司之前需要進行一些額外的處理。製作的過程首先從準備油揚げ開始。將油揚げ放入熱水中汆燙，去除多餘的油脂，然後用水沖洗乾淨。之後，把油揚げ放入鍋中，加入糖、醬油、味醂和清酒等調味料，慢火煮煮，使其充分吸收甜美的醬汁並變得柔軟。這個步驟非常關鍵，因為它決定豆皮的甜味和口感。在煮製油揚げ的同時，開始準備醋飯。將煮熟的白米飯拌入壽司醋（通常由米醋、糖和鹽製成），讓飯涼透並吸收醋汁的味道。壽司醋帶有微酸的清爽口感，與甜味的豆皮形成完美的平衡。

當豆皮和醋飯都準備好後，將適量的醋飯裝入煮好的油揚げ中。豆皮通常會被切成袋狀，以便能夠裝填醋飯。飯量要適中，過多會使豆皮撐破，過少則會影響口感。裝好後，將開口收攏並稍作整理，使壽司呈現整齊的外觀。

豆皮壽司以其甜味的豆皮和微酸的醋飯相結合，口感柔軟而富有層次感，是一種非常受歡迎的小吃。這種壽司常見於家庭聚餐、便當或作為祭典時的供品。由於製作簡單、方便攜帶，因此也是野餐或戶外活動中的常見食物。此外，豆皮壽司的變化也很多，有些版本會在醋飯中加入芝麻、紅薑、或各種蔬菜，甚至海鮮，這樣可以增加口感的多樣性和營養成分。不同地區和家庭也會根據自己的喜好來進行改良，但無論如何，豆皮壽司以其甜美的味道和清淡的口感，始終是日本飲食文化中不可或缺的一部分。

Inari Sushi (いなり寿司) is a traditional Japanese sushi made by wrapping vinegared rice in a pocket of sweetened tofu skin. The history of this sushi dates back to the Edo period in Japan when it was believed to be a food offering for the Inari deity, as foxes, the messengers of Inari, were thought to enjoy fried tofu skin. Inari is the god of agriculture, grains, and wealth, so Inari Sushi is often seen as a symbol of harvest and abundance.

The basic ingredients of Inari Sushi include vinegared rice and fried tofu skin (known as "aburaage"). Aburaage is a tofu product made by slicing tofu into thin sheets and deep frying them. Before making Inari Sushi, the aburaage requires some additional preparation.The process begins by preparing the aburaage. It is first blanched in hot water to remove excess oil, then rinsed thoroughly. Afterward, the aburaage is simmered in a pot with sugar, soy sauce, mirin, and sake, allowing it to absorb the sweet sauce and become tender. This step is crucial as it determines the sweetness and texture of the tofu skin.

While the aburaage is simmering, the vinegared rice is prepared. Cooked white rice is mixed with sushi vinegar, typically made from rice vinegar, sugar, and salt, then left to cool so it can absorb the tangy flavor. The subtle acidity of the sushi vinegar perfectly balances the sweetness of the tofu skin.Once both the aburaage and vinegared rice are ready, the rice is placed into the prepared aburaage pockets. The tofu skin is usually cut into pouches that can be filled with rice. The amount of rice should be just right—too much could cause the tofu skin to tear, while too little would affect the texture. After filling, the opening of the pouch is folded neatly to give the sushi a tidy appearance.

Inari Sushi combines the sweetness of the tofu skin with the slight acidity of the vinegared rice, creating a soft and layered texture. It is a popular snack often found at family gatherings, bento boxes, or as offerings during festivals. Due to its simple preparation and ease of transportation, it is also a common food for picnics or outdoor activities.

Additionally, there are many variations of Inari Sushi. Some versions incorporate sesame seeds, pickled ginger, or various vegetables into the vinegared rice, and some even include seafood, enhancing the diversity of flavors and nutritional content. Different regions and families may modify the recipe to suit their preferences, but regardless of the variations, Inari Sushi remains a beloved and integral part of Japanese culinary culture, appreciated for its sweet taste and light flavor.