Inari Sushi
Sweet and savory fried tofu pockets (aburaage) stuffed with seasoned sushi rice. A beloved staple for festivals, bento boxes, and casual dining.
🧂 Ingredients
- 6 pieces Aburaage (fried tofu pouches)(Look for aburaage specifically made for inari sushi, which are usually larger and thinner. If unavailable, use regular aburaage and be extra gentle when opening.)
- 2 cups Sushi rice (short-grain Japanese rice)(Rinse the rice thoroughly until the water runs clear before cooking.)
- 2.5 cups Water for cooking rice(Adjust water quantity according to your rice cooker or stovetop instructions.)
- 200 ml Dashi stock(Can be made from dashi powder or granules dissolved in hot water.)
- 3 tbsp Soy sauce(Use a good quality Japanese soy sauce.)
- 3 tbsp Granulated sugar
- 2 tbsp Mirin (sweet rice wine)
- 2 tbsp Rice vinegar(For seasoning the sushi rice.)
- 0.5 tsp Salt(For seasoning the sushi rice.)
👨🍳 Instructions
- 1
Prepare the sushi rice: Cook the rinsed sushi rice with water according to package directions or your preferred method. While the rice is cooking, prepare the sushi vinegar by gently warming the rice vinegar and salt in a small saucepan until the salt dissolves. Do not boil. Let it cool.
⏱️ 20 minutes (includes cooking time) - 2
Prepare the aburaage pockets: Carefully cut each aburaage piece in half horizontally to create 12 pockets. In a medium saucepan, combine the dashi stock, soy sauce, sugar, and mirin. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar is dissolved. Add the aburaage pieces to the simmering liquid, ensuring they are submerged. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the aburaage has absorbed most of the liquid and is tender. Stir occasionally to ensure even cooking.
⏱️ 20 minutes - 3
Cool and drain the aburaage: Once simmered, carefully remove the aburaage pockets from the liquid using tongs. Place them on a plate or wire rack to cool slightly. Once they are cool enough to handle, gently open each pocket and carefully squeeze out excess liquid. Be gentle to avoid tearing the delicate tofu. Reserve the remaining simmering liquid.
⏱️ 5 minutes - 4
Season the sushi rice: Once the cooked rice is ready, transfer it to a large, non-metallic bowl (a wooden hangiri is traditional). Drizzle the cooled sushi vinegar mixture over the hot rice. Using a rice paddle or spatula, gently 'cut' and fold the vinegar into the rice using a slicing motion. Fan the rice simultaneously (traditionally with a hand fan, but a piece of cardboard works) to cool it quickly and give it a glossy sheen. Continue until the rice is seasoned evenly and has cooled to roughly body temperature.
⏱️ 10 minutes - 5
Stuff the inari sushi: Dip your fingers in water (or a mixture of water and a little reserved simmering liquid) to prevent sticking. Take a portion of the seasoned sushi rice and gently press it into an oval shape. Carefully open an aburaage pocket and stuff it with the rice, filling it generously but not overpacking. You can slightly overfill and shape the top. Repeat with the remaining rice and aburaage pockets.
⏱️ 15 minutes - 6
Serve: Arrange the stuffed inari sushi on a platter. They can be served immediately at room temperature or chilled slightly. For an extra touch, you can brush the tops with a little of the reserved simmering liquid.
⏱️ 2 minutes
💡 Pro Tips
- ✓The name 'Inari' comes from the Shinto god of rice, fertility, and foxes, who are believed to love fried tofu.
- ✓The balance of sweet and savory in the braising liquid is key to delicious inari sushi.
- ✓This is an excellent make-ahead dish, perfect for picnics, bento boxes, or parties.
- ✓For a richer flavor, you can add a splash of sake to the braising liquid.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Mix toasted sesame seeds into the sushi rice for added texture and nutty flavor.
- Incorporate finely chopped cooked vegetables (like carrots or shiitake mushrooms) or cooked shrimp into the sushi rice.
- Drizzle with a touch of spicy mayonnaise or teriyaki sauce before serving.