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Loading...Inari sushi is a beloved Japanese favorite of seasoned sushi rice tucked into golden, sweet-savory fried tofu pouches. Named after the Shinto deity of rice and prosperity, this simple yet elegant bite is a staple of bento boxes and casual home cooking across Japan.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 servings (about 8 pouches)
Nutrition Facts
Per serving (estimated)
- 290 kcalCalories
- 8 gFat
- 1.5 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 11 gSugar
- 9 gProtein
- 580 mgSodium
- 180 mgPotassium
- 90 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the Tofu Pouches
- 8 sheets aburaage (fried tofu pouches)
- 2 cups dashi (or 2 cups water with 1 tsp dashi powder)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp granulated sugar
- 1 tbsp sake
For the Sushi Rice
- 2 cups Japanese short-grain rice
- 2 1/4 cups water
- 3 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tsp fine sea salt
Optional Mix-Ins
- 1 tbsp toasted white sesame seeds
- 1 tbsp finely chopped green onion
- 1 tsp grated ginger
Directions
- Rinse the rice in cold water until the water runs nearly clear, then drain well. Combine the rice and 2 1/4 cups water in a rice cooker and cook; alternatively, bring to a boil, reduce to low, cover, and simmer for 18 minutes, then rest 10 minutes off heat.
- While the rice cooks, whisk the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the mixture into the warm cooked rice with a cutting motion, then fan to cool it to room temperature; stir in sesame seeds, green onion, or ginger if using.
- Bring a pot of water to a gentle boil. Using tongs or a slotted spoon, submerge the aburaage one at a time for about 30 seconds to remove excess oil, then transfer to a colander and gently squeeze out the water. Slice each pouch open along one long edge to form a pocket.
- In a wide skillet, combine the dashi, soy sauce, mirin, sugar, and sake. Add the blanched aburaage in a single layer, bring to a simmer over medium heat, and cook for 8 to 10 minutes, turning occasionally, until the pouches are deeply colored and the liquid is reduced to a few syrupy tablespoons.
- Transfer the pouches to a plate and let them cool until comfortable to handle. Optionally, pour the remaining syrup over them as they cool for extra flavor. Reserve any leftover liquid for drizzling.
- Using clean hands or a small spoon, lightly pack each aburaage pocket with about 1/4 cup of seasoned rice, pressing gently but not so firmly that the pouch tears. Fold the open edge closed or leave it slightly open to show the rice.
- Arrange the filled pouches on a serving plate, drizzle with a little of the reserved cooking syrup if desired, and serve at room temperature. Inari sushi pairs nicely with pickled ginger, a sprinkle of shichimi togarashi, or a simple miso soup on the side.
Cook’s Notes
- Always blanch the aburaage before simmering — this removes the sharp, oily taste and lets the broth soak in evenly.
- For best texture, make the sushi rice the same day and let it cool to body temperature before stuffing the pouches; hot rice can tear the delicate tofu skin.
- Don't overfill the pouches or pack the rice too tightly, as the aburaage will be easier to bite into and hold its shape when loosely filled.
- Inari sushi keeps in the refrigerator for up to 24 hours in a sealed container; bring to room temperature before serving for the best flavor.
- For a colorful variation, mix finely diced carrots, edamame, or pickled cucumber into the rice for added crunch and nutrition.
