Name: How To Make Inari Sushi (Inarizushi)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Cuisine: Japanese
Ingredients: 5 Deep-Fried Tofu Pouches (Abura-age); 2 Tbsp Soy Sauce; 2 Tbsp Mirin; 2 Tbsp White Sugar; 2 Tbsp Sake; 1 and 1/2 cup Dashi; 450 g Cooked Rice (Short Grain Rice); 50 ml Rice Vinegar; 1 +⅓ tbsp White Sugar; 1 tsp Salt; Toasted Black Sesame Seeds (Optional)

Bento Easy Lunch Popular Sushi Side dish Tofu Vegan Vegetarian

Inari sushi, or Inarizushi, is a popular type of Japanese sushi that is both simple and flavorful. It consists of seasoned sushi rice wrapped in a pouch of abura-age, which is deep-fried tofu. The tofu is simmered in a mixture of soy sauce, sugar, mirin, and sometimes dashi, giving it a sweet and savory taste.

This dish is named after Inari, the Shinto god of rice, fertility, and prosperity. According to Japanese folklore, foxes, believed to be Inari’s messengers, love abura-age. This connection has made Inari sushi a traditional offering at Shinto shrines dedicated to the god. It is also a common home-cooked dish and is often found in bento boxes for its convenience and delightful flavor.

Inari sushi is easier to make than many other types of sushi. To prepare it, you start with the abura-age, cut into rectangles, and simmer it in a seasoning mixture until it absorbs the flavors. Once cooled, these tofu pieces are opened to form pockets. The sushi rice, usually mixed with sesame seeds or small pieces of vegetables for added taste and texture, is then stuffed into these pockets.

There are many ways to customize Inari sushi. Some people add finely chopped pickles, mushrooms, or vegetables to the rice, giving the dish extra flavor and nutritional benefits. Despite these variations, the core ingredients—seasoned rice and tofu—stay the same.

Inari sushi is loved for its balanced flavor and ease of preparation. It’s a great vegetarian option but also pairs well with other types of sushi. Its sweet and savory taste and satisfying texture make it a favorite for all ages. Whether enjoyed at a family gathering, a picnic, or as a quick snack, Inari sushi remains an essential part of Japanese cuisine.

Overview

Prep time: 30 mins

Cook time: 30 mins

Total time: 60 mins

Total servings: 10

Difficulty: Medium

Ingredients

5 Deep-Fried Tofu Pouches (Abura-age)
2 Tbsp Soy Sauce
2 Tbsp Mirin
2 Tbsp White Sugar
2 Tbsp Sake
1 and 1/2 cup Dashi
450 g Cooked Rice (Short Grain Rice)
50 ml Rice Vinegar
1 +⅓ tbsp White Sugar
1 tsp Salt
Toasted Black Sesame Seeds (Optional)

Expert's Tip

Marusan Sushi Rice Vinegar is not only for seasoning sushi rice! You can also use it for making pickles or other vinegar-based dishes. This sushi rice vinegar has a much more premium and less harsh taste compared to other rice vinegars, because the vinegar itself is slowly matured in a storehouse. It is made similarly to how Japanese sake is made.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together. Cook your rice ahead of time.

cutting the flattened tofu pouch in half

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2) Flattening the Tofu Pouches

Roll a chopstick or a rolling pin over the fried tofu pouches to open them easily. Cut the fried tofu pouches into triangles. Open the fried tofu pouches.

wringing out the excess water from the tofu pouches

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3) Boiling the Tofu Pouches

Bring water to a boil and place the fried tofu pouches into the boiling water for 5 minutes.

Tips: Boil the fried tofu pouches to get rid of excess oil so they can soak up the flavors better. Take them out from the boiling water and gently squeeze them.

placing the tofu pouches into a clean pot

adding the seasonings to the tofu pouches

placing a piece of foil over the tofu pouches

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4) Seasoning the Tofu Pouches

Place the fried tofu pouches in a clean pot. Add soy sauce, sugar, mirin, sake, dashi powder, and water in a medium pot. Cover the surface with piece of foil and cook for 10 minutes. Wait until it cools.

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5) Making Sushi Vinegar

Place rice vinegar, sugar, and salt in a small cup. Mix well and set aside.

adding black sesame seeds to the sushi rice

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6) Preparing Sushi Rice

Place the cooked rice in a medium bowl. Mix it with the prepared sushi vinegar. Add toasted black sesame seeds. Mix well using a rice scoop and set aside.

placing the seasoned tofu pouches on a tray

squeezing the excess liquid from the tofu pouches

putting the tofu pouches back on the tray

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7) Stuffing the Seasoned Tofu Pouches

Take the fried tofu pouches out from the pot. Gently squeeze them and set aside. The right-angled part of the fried tofu pouch will be the top tip of the inari sushi.

Gently open the inari pouch. Carefully stuff a small handful of sushi rice into the inari pouch and press the rice lightly to ensure it fills the pouch but don’t overfill.

Once filled, fold the excess inari pouch over the filling to close it slightly. Repeat the same process.

Tip: To prevent rice from sticking to your hands, wet your hands with sushi vinegar.

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8) Enjoying Inari Sushi

Enjoy your finished Inari Sushi with a side of gari (sushi ginger) if you'd like.

For leftover Inari Sushi: wrap each piece in plastic wrap, place them in a sealed bag, and squeeze out the air. They will stay good in the fridge for 2-3 days and are best eaten within a month if frozen.

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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