📝 About This Recipe
Inari Sushi, named after the Shinto god Inari, is a beloved Japanese classic featuring seasoned sushi rice tucked inside succulent, simmered fried tofu pockets (abura-age). These bite-sized treasures offer a harmonious balance of sweet, salty, and tangy flavors, showcasing the versatility of the humble soybean. Perfect for bento boxes or an elegant appetizer spread, this recipe delivers a delicate texture and a comforting umami punch that has made it a staple in Japanese households for generations.
🥗 Ingredients
The Tofu Pockets (Inari-age)
- 6 pieces Abura-age (deep-fried tofu pouches, rectangular or square)
- 1 cup Dashi stock (kombu or bonito based)
- 3 tablespoons Sugar (granulated)
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 1 tablespoon Mirin (Japanese sweet rice wine)
The Sushi Rice
- 1.5 cups Short-grain Japanese rice (uncooked)
- 1.75 cups Water (for cooking rice)
- 3 tablespoons Rice vinegar (unseasoned)
- 1.5 tablespoons Sugar (for the vinegar dressing)
- 1/2 teaspoon Sea salt (fine grain)
The Fillings & Garnish
- 1 tablespoon Toasted white sesame seeds (for mixing into rice)
- 1 tablespoon Pickled red ginger (Beni Shoga) (finely chopped)
- 2-3 pieces Shiso leaves (finely slivered for garnish)
👨🍳 Instructions
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1
Rinse the Japanese rice under cold running water until the water runs clear. Drain and let sit in a sieve for 15 minutes before cooking in a rice cooker or heavy-bottomed pot with 1.75 cups of water.
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2
While the rice cooks, prepare the tofu pockets. Place the abura-age on a cutting board and roll a rolling pin over each piece to loosen the centers, making them easier to open later.
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3
Cut each abura-age in half to create two pockets. Blanch them in a pot of boiling water for 2-3 minutes to remove excess oil. Drain and gently squeeze out the water.
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4
In a medium saucepan, combine the dashi, 3 tablespoons sugar, soy sauce, and mirin. Bring to a simmer over medium heat.
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5
Add the blanched tofu pockets to the saucepan. Place a drop-lid (otoshibuta) or a piece of parchment paper directly on the tofu to keep them submerged. Simmer for 12-15 minutes until most of the liquid has been absorbed.
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6
Remove the tofu from the heat and let them cool in the remaining liquid to allow the flavors to deepen. Once cool, gently squeeze out the excess liquid—but not all of it, as you want them juicy.
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7
Prepare the sushi vinegar by whisking together the rice vinegar, 1.5 tablespoons sugar, and salt in a small bowl until dissolved.
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8
Transfer the hot cooked rice to a large, flat-bottomed bowl (hangiri). While the rice is hot, drizzle the vinegar mixture over it. Use a rice paddle to 'cut' and fold the rice gently to avoid mashing the grains.
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9
While folding the rice, use a handheld fan to cool it quickly; this gives the rice a beautiful glossy finish. Fold in the toasted sesame seeds and chopped pickled ginger.
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10
With damp hands, form small, oval-shaped balls of sushi rice (about 2 tablespoons each). You should have 12 balls.
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11
Carefully open a tofu pocket and fold the top edge inward about half an inch to create a neat rim. Tuck a rice ball deep into the pocket.
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12
Gently press the rice into the corners of the pocket and flatten the bottom so the Inari sushi can stand upright. Repeat with all remaining pockets.
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13
Arrange the finished Inari on a platter and garnish the tops with slivered shiso leaves or a few extra sesame seeds for a professional touch.
💡 Chef's Tips
Always use short-grain Japanese rice; other varieties will not have the necessary stickiness to hold their shape. If you cannot find fresh abura-age, many Asian grocers sell canned or vacuum-packed 'Inari-age' that is already seasoned, though homemade is much more flavorful. When stuffing the pockets, keep a small bowl of vinegared water nearby to dip your fingers in; this prevents the rice from sticking to your hands. Don't over-squeeze the tofu pockets after simmering; leaving a little braising liquid ensures every bite is succulent and flavorful. For a colorful variation, mix finely chopped boiled carrots or shiitake mushrooms into the rice mixture.
🍽️ Serving Suggestions
Serve at room temperature alongside a bowl of hot Miso Soup for a complete meal. Pair with hot Green Tea (Sencha) or a chilled glass of dry Sake. Include these in a bento box with Tamagoyaki (Japanese omelet) and blanched spinach with sesame dressing. Serve as part of a sushi platter alongside Nigiri or Maki rolls for a variety of textures. Offer extra pickled ginger (Gari) on the side to cleanse the palate between bites.