Inari Zushi Fried Tofu Sushi

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Inari Zushi is a beloved Japanese sushi featuring tender sushi rice tucked into golden, sweetened fried tofu pouches. Named after the fox messenger of the Shinto deity Inari, this vegetarian dish is a favorite for lunch boxes, picnic spreads, and offerings at shrines. The pouches simmer in a sweet-savory dashi broth, soaking up deep umami flavor that perfectly complements the fluffy rice.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 9 gSugar
• 17 gProtein
• 860 mgSodium
• 260 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the Tofu Pouches

• 10 sheets abura-age (Japanese fried tofu pouches)
• 4 cups boiling water, for rinsing
• 1 1/2 cups dashi (kombu and bonito stock)
• 3 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sugar
• 1 tbsp sake

For the Sushi Rice

• 2 cups short-grain Japanese sushi rice
• 2 1/4 cups cold water
• 3 tbsp rice vinegar
• 1 1/2 tbsp sugar
• 1 tsp fine sea salt
• 2 tbsp toasted white sesame seeds
• 1 sheet nori, cut into 10 thin strips for tying (optional)

Directions

1. Rinse the sushi rice in cold water 3-4 times until the water runs clear, then drain and let soak for 15 minutes. Combine rice and 2 1/4 cups cold water in a rice cooker and cook until tender, or simmer covered on the stovetop for 18 minutes then rest for 10 minutes.
2. While rice cooks, pour boiling water slowly over the abura-age in a colander, gently squeezing with your hands to remove excess oil. Pat dry and set aside.
3. In a wide skillet or shallow pot, combine the dashi, soy sauce, mirin, sugar, and sake. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar completely.
4. Add the prepared abura-age to the simmering broth, using a flat spatula to submerge them. Simmer uncovered for 8 minutes, carefully flip each pouch, then simmer another 7 minutes until plump and deeply flavored.
5. Remove from heat and let the tofu pouches cool completely in the cooking liquid so they absorb maximum flavor. Place a flat lid directly on top to keep them submerged.
6. In a small bowl, whisk together rice vinegar, sugar, and salt until fully dissolved. Transfer the hot cooked rice to a wide wooden bowl and gently fold in the vinegar mixture using a cutting motion while fanning to bring it to body temperature.
7. Fold in the toasted sesame seeds. The rice should be glossy and slightly sticky, not mushy.
8. Using a spoon or chopsticks, gently open each tofu pouch to form a pocket. Pack about 1/3 cup of seasoned rice loosely into each pouch; do not overfill or the skin may tear.
9. Fold the open ends of each pouch closed and arrange seam-side down on a platter. Optional: tie each piece with a thin nori strip for a traditional presentation.
10. Serve at room temperature with extra soy sauce, pickled ginger, or a sprinkle of sesame seeds if desired.

Cook’s Notes

• For deeper flavor, prepare the tofu pouches a day ahead and refrigerate them submerged in their cooking liquid overnight.
• Handle the abura-age gently throughout the process to prevent tearing; small chopsticks work well for opening the pockets.
• Avoid overcooking the sushi rice; slightly underdone grains finish perfectly as they cool and absorb the vinegar seasoning.
• For colorful variations, mix finely diced cucumber, pickled gobo, or seasoned shiitake mushrooms into the rice before stuffing.
• Inari Zushi keeps well refrigerated for up to 3 days in an airtight container; bring to room temperature before serving.

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