Inari sushi is a sweet and savory Japanese dish made by filling seasoned tofu pockets with sushi rice.
The tofu skin (aburaage) is simmered in a soy-based broth, making it soft and flavorful.
It’s simple, satisfying, and naturally plant-based—great for picnics or lunch boxes.
Just be careful: store-bought versions often contain fish-based dashi (broth), so check the ingredients!
Table Of Contents
Ingredients
- 1 pack of fried tofu
- 3 tbsp soy sauce
- 2 tbsp mirin
- 200ml water
- 2 cups rice
- Vinegar
- Sugar
Instructions
- Stretch out the fried tofu with a stick for easy opening.
- Cut the stretched tofu pockets in half.
Cooking the Inari: - Boil the tofu pockets in water for about 5 minutes.
- Remove and squeeze out excess water.
- Boil soy sauce, mirin, and water in a pot.
- Simmer the tofu pockets in the mixture for 10 minutes, flipping halfway.
- Let the cooked tofu pockets cool in a container.
- Sushi Rice:
- Mix vinegar and sugar.
- Add the mixture to cooked rice and mix.
- Fill the cooled tofu pockets with seasoned rice to make Inari sushi.
VIDEO: Watch How to Make It
https://www.instagram.com/p/C3IASuZPIk0/?locale=ja_JP
Point
- Pour hot water over the tofu pockets to remove excess oil.
- Simmer gently so they soak up the sweet-savory flavor.
- Let the sushi rice cool slightly before filling to avoid tearing the tofu.
- Don’t overfill—gently pack the rice for the best texture.
