📝 About This Recipe
Inarizushi is a beloved Japanese classic featuring vinegared sushi rice tucked inside tender, deep-fried tofu pockets called aburaage. Named after the Shinto god Inari, whose fox messengers are said to love fried tofu, these 'sushi pockets' offer a delightful contrast between the sweet, dashi-braised skins and the bright, tangy rice. They are the ultimate comfort food—portable, satisfying, and a staple of bento boxes and family celebrations across Japan.
🥗 Ingredients
The Tofu Pockets (Aburaage)
- 6 pieces Aburaage (Deep-fried tofu pouches) (standard rectangular size)
- 1 cup Dashi stock (kombu or katsuobushi based)
- 3 tablespoons Sugar (granulated)
- 2 tablespoons Soy sauce (Japanese dark soy sauce)
- 1 tablespoon Mirin (sweet rice wine)
The Sushi Rice
- 1.5 cups Japanese short-grain rice (uncooked)
- 1.5 cups Water (filtered)
- 3 tablespoons Rice vinegar (unseasoned)
- 1.5 tablespoons Sugar (for the vinegar mix)
- 1/2 teaspoon Salt (fine sea salt)
Rice Mix-ins and Garnish
- 1 tablespoon Toasted white sesame seeds (for crunch)
- 2 tablespoons Carrot (finely minced and blanched)
- 1 portion Pickled ginger (Gari) (for serving on the side)
- 2-3 pieces Shiso leaves (finely julienned for garnish)
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice in a bowl until the water runs clear. Drain well and let it sit in a sieve for 15 minutes before cooking with 1.5 cups of water in a rice cooker.
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2
While the rice cooks, prepare the tofu pockets. Place the aburaage on a cutting board and roll a wooden rolling pin over them to flatten; this helps the pockets open easily later without tearing.
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3
Cut the aburaage pieces in half to create 12 square pockets. Carefully open each pocket with your fingers.
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4
Bring a pot of water to a boil. Blanch the tofu pockets for 2-3 minutes to remove excess oil. Drain and gently squeeze out the water once cool enough to handle.
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5
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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6
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 10-15 minutes until most of the liquid is absorbed.
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7
Remove the tofu pockets from the heat and let them cool in the remaining liquid to allow the flavors to deepen. Once cool, gently squeeze out excess liquid so they aren't dripping.
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8
Prepare the sushi vinegar by mixing the rice vinegar, 1.5 tablespoons sugar, and salt in a small bowl until dissolved. You can heat it slightly to help the process.
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9
Transfer the hot cooked rice to a large shallow bowl (preferably a hangiri). Pour the vinegar mixture over the rice while it's hot.
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10
Using a rice paddle, use a 'cutting and folding' motion to mix the vinegar into the rice. Fan the rice simultaneously to cool it quickly and give it a glossy finish.
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11
Fold in the toasted sesame seeds and finely minced blanched carrots into the seasoned rice.
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12
Wet your hands slightly with water to prevent sticking. Shape a small amount of rice (about the size of a golf ball) into an oval.
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13
Carefully tuck the rice ball into a tofu pocket. Fold the edges of the tofu skin inward to seal the bottom, or leave the top open and garnish with julienned shiso.
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14
Repeat with the remaining pockets and rice. Arrange on a platter and serve at room temperature.
💡 Chef's Tips
Don't skip blanching the tofu; it removes the 'fried oil' smell and allows the dashi to soak in better. If the pockets are hard to open, use the rolling pin trick mentioned in step 2—it’s a game changer for preventing tears. When mixing the rice, avoid stirring or mashing; use a slicing motion to keep the grains intact and fluffy. For a shortcut, you can buy pre-seasoned 'Inari No Moto' (canned or vacuum-sealed pockets) at Asian grocery stores. Always use high-quality Japanese short-grain rice; long-grain varieties will not stick together properly.
🍽️ Serving Suggestions
Serve with a side of pickled ginger (gari) to cleanse the palate between bites. Pair with a warm bowl of Miso soup for a complete and traditional lunch. A cup of hot Genmaicha (brown rice green tea) perfectly complements the sweetness of the tofu. Include them in a bento box alongside tamagoyaki (Japanese omelet) and steamed broccoli. Top with a tiny bit of wasabi or a slice of avocado for a modern twist.