Inari Sushi is a simple yet delicious Japanese sushi made with sushi rice wrapped in sweet and savory tofu pockets (inari age). This easy-to-make dish is perfect for bento lunches, picnics, or as a side dish. Follow this step-by-step recipe, including tips to make the tofu pockets easier to fill and ingredient substitutions!
Inari Sushi
Difficulty: ★★☆☆☆2
servings15
minutes15
minutesIngredients
- For the Inari Pockets:
10 pieces store-bought inari tofu pockets (with sauce included)
Substitute: Canned inari pockets or make your own with fried tofu (abura-age) simmered in soy sauce, sugar, and mirin- For the Sushi Rice:
2 cups (400g) cooked sushi rice (Use short-grain Japanese rice for best results)
3 tbsp seasoned rice vinegar (Kantan Su)
(Substitute: 3 tbsp rice vinegar + 1 tbsp sugar + 1/2 tsp salt mixed together)1 tbsp reserved inari pocket sauce (adds extra sweetness and depth of flavor)
1 tbsp white sesame seeds (for extra crunch and aroma)
Directions
- Prepare the Inari Pockets
Bring a small pot of water to about 175°F (80°C).
Submerge the inari tofu pockets for 2–3 minutes to soften them.
This step makes the pockets easier to open and fill.
Gently drain the pockets and let them cool slightly. - Make the Sushi Rice
While the rice is still warm, transfer it to a large mixing bowl.
Add seasoned rice vinegar (Kantan Su), reserved inari sauce, and sesame seeds.
Using a wooden spoon or rice paddle, mix the rice gently in a cutting motion to evenly distribute the flavors without crushing the grains.
Let the rice cool to room temperature before filling the tofu pockets. - Fill the Inari Sushi
Carefully open each inari pocket without tearing.
Using wet hands or a spoon, scoop about 1.5 oz (45g) of sushi rice and shape it slightly into an oval form.
Gently stuff the rice into each pocket, making sure not to overfill to prevent tearing.
Fold the open edge inward or leave it open, depending on presentation preference. - Serve & Enjoy!
Arrange the inari sushi on a plate and serve at room temperature.
They can be enjoyed as is or paired with pickled ginger and miso soup.
Notes
- ✔ For easy filling: Wet your hands with a little vinegar water to prevent rice from sticking.
✔ For a twist: Add chopped pickled ginger, shiso leaves, or minced mushrooms into the sushi rice for extra flavor.
✔ For a homemade version: Simmer fried tofu (abura-age) in a mixture of soy sauce, mirin, sugar, and dashi for 15 minutes to create your own inari pockets.
✔ Storage: Inari sushi can be stored in an airtight container in the fridge for up to 2 days.