Inari Sushi Recipe (Stuffed Tofu Pockets)

Inari sushi is seasoned tofu pockets, called aburaage, stuffed with sushi rice. There’s no raw fish, no nori rolling and no special equipment involved, which makes it the easiest sushi to make at home and one of the few sushi styles that’s vegan without changing a single ingredient.

Inari sushi (inarizushi) is made by stuffing pockets of inari tofu (seasoned aburaage) with sushi rice (vinegar rice). The only real work is cooking and seasoning the rice, and the pockets can be bought ready-made or simmered at home.

Fried tofu pouches are a staple in Japan, where they also turn up in miso soup and on top of kitsune udon. In Australia you will find them in the fridge or freezer section of Japanese, Korean and Chinese grocers, usually labelled inari age or seasoned bean curd, and tinned versions are sold online.

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What is inari sushi?

Inari sushi, also known as inarizushi, is a type of traditional Japanese sushi produced by stuffing tofu pockets made of inari age (seasoned aburaage) with sushi rice (vinegar rice).

It’s as easy to make and consume as onigiri (rice balls), and it’s a favourite at family reunions, house parties, and picnics in Japan.

These small bean curd pockets are the finest sushi to eat at home, on a picnic, or on the road, thanks to their sweet and salty tastes and exquisite bite.

Inari sushi is a common component of bento boxes and is available in delis alongside sushi rolls.

What is aburaage?

Aburaage is thinly sliced tofu that has been deep-fried until it puffs and forms a hollow centre. Thick-fried tofu is a different product, atsuage. Aburaage is available at any Asian or Japanese grocery shop, and it freezes well for up to a month.

To turn it into inari age, the aburaage is simmered in a sweet soy sauce mixture. It soaks up the liquid like a sponge, so it is cooked until most of the liquid has gone.

What are inari tofu pockets?

To make Inari tofu pockets, season fried tofu called aburaage with mirin, soy sauce, and sugar.

Because it can be opened and filled with rice, it is a true pocket.

They are sold in Asian grocers as seasoned fried bean curd, usually tinned or vacuum packed, but they are considerably easier to make and taste far better than the store-bought versions. It is also called tofu skin sushi. See my aburaage recipe.

What does inari sushi taste like?

Inari tofu pouches and sushi rice are both seasoned with sugar and salt or soy sauce, resulting in a sweet-salty flavour combination. (In traditional Japanese cooking, sugar is frequently used as a condiment.)

However, each family’s taste and size are unique. Some Inari sushi is sweeter than others. Some inari sushi is little, while others are bigger and more rice-filled.

Furthermore, depending on the location, there are two types of tofu inari pockets. The western section of Japan is often a rectangle, whereas the eastern part is a triangle.

Tips and tricks for preparing inari sushi

When making sushi rice

• Only use Japanese short-grain rice. Other types of rice will not work since they are not sticky enough and will come apart quickly.
• Use just rice vinegar and no other vinegar.
• Cool and season the cooked rice in a big bowl or on a baking sheet.
• To avoid mushy rice, “slice” it rather than combining it.
• Cool the cooked rice with a fan to give it a lovely sheen.

When stuffing tofu pockets

• Carefully open the tofu pockets. Because they are so delicate, take your time opening the pockets.
• Don’t overfill with rice. Begin with a little quantity. More may always be added.
• Fill two corners with rice. This is critical for achieving perfectly round corners.
• Turn the rice over and point it out for Osaka-style inari sushi. Tuck the inari age’s edge into the bag to create a round, smooth edge.
• If you are making your own aburaage (tofu pouches) after frying, put them in boiling water for 2 min to soften.

Storage

How long does inari sushi last?

Inari sushi is at its best the day it is made. Keep it out of the fridge for no more than half a day if you are eating it that day, and less than that in warm weather. In the fridge it holds for about three days, and in the freezer for about a month.

Refrigeration dries the rice out and dulls the flavour, so for anything beyond same-day eating the freezer gives a better result than the fridge. Wrap each piece in plastic wrap, put them in a freezer bag, and reheat in the microwave when you want them.

The tofu pockets themselves also freeze well on their own. It is worth simmering a big batch and freezing them, which turns the next round of inari sushi into a ten minute job.

FAQ

What is the composition of inari sushi?

Rice with aburaage (fried tofu) made from bean curds. Sushi rice is filled into inari tofu pockets (seasoned aburaage).

Is inari sushi vegan?

Yes. The pockets are tofu, and they are simmered in soy sauce, mirin and sugar, so nothing in the traditional recipe comes from an animal. The only thing worth checking is the dashi used in some seasoning mixes and in some store-bought pockets, since dashi is usually made with bonito (dried fish). Look for kombu or shiitake dashi, or use a vegan dashi powder.

Can I make inari sushi ahead of time?

Yes, and it is a good dish to make ahead for a picnic. Simmer and season the pockets up to three days in advance and keep them in their liquid in the fridge, or freeze them for longer. Stuff them with fresh rice on the day, because rice that has been refrigerated goes hard and loses its gloss.

Is inari sushi gluten free?

It can be, but it is not automatically. Standard Japanese soy sauce contains wheat, and so does the seasoning on most store-bought inari pockets, so read the label or make your own with gluten-free tamari. Check the mirin as well, since some brands are wheat based. The rice, rice vinegar and nori are all fine.

Inari sushi (tofu pockets) recipe

Inari sushi consists of rice stuffed into deep-fried tofu pockets called aburaage and is one of the easiest sushi to make at home. It is also suitable for vegetarians and vegans.

Preparation time: 15 min. Cooking and cooling the rice: about 45 min. Total: about 1 hour

Ingredients

• 2 cups Japanese short-grain (sushi) rice, about 400 g
• 2 tbsp. granulated sugar
• 3 tbsp. rice vinegar
• 2 nori sheets, crumbled
• 2 tbsp Sesame Seeds
• 10 square inari pockets, sliced in half
• 1 tsp Vegan Dashi or Seasoning by choice

Directions

Make the sushi rice

1. Collect all of the ingredients.
2. Cook the sushi rice according to the package directions in a rice cooker or a saucepan on the stove.
3. Leave the lid on and let the rice rest off the heat for another 10-15 minutes.
4. Lift and loosen the grains with a rice paddle or spoon so the rice is not compacted.
5. In a mixing basin, whisk together the sugar and vinegar.
6. Tip the rice into a wide bowl or onto a tray.
7. Allow the rice to cool by spreading it out in a thin layer.
8. Cool the rice with a hand fan or by revolving a magazine. When the vinegar and sugar mixture has cooled, stir it into the rice. Continue to fan as you go.

Make the inari sushi

1. Combine the seasoned rice with crushed seaweed and sesame seeds
2. To keep the rice from sticking, moisten your hands with rice vinegar. Divide the rice into equal sections.
3. On a wooden board, form rice and seaweed into zeppelin-shaped balls.
4. Make an oval out of each piece and push it firmly into the inari pockets. Rep till all of the rice and pockets are gone. Serve right away.

Video Instructions

https://www.youtube.com/watch?v=qPZumSJQPLk

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Conclusion

It may seem confusing if you are unfamiliar with Japanese rice dishes, but each step is basic and simple. I hope you enjoy our authentic and savoury sushi inari.

Thank you for spending time reading my site. Please give this inari sushi recipe (or any other dish on the blog) a star rating if you’ve tried it.

• aburaage
• fried tofu
• inari age
• inari sushi
• stuffed tofu
• tofu pockets
• tofu skin
• tofu sushi
• vegan sushi