If sushi had a soft, pillowy cousin that wrapped itself around sweet and savory goodness, it would be Inari Sushi. This Japanese treat swaps the usual seaweed for a delicate pouch of seasoned fried tofu (abura-age), stuffed with sushi rice and sometimes garnished with sesame seeds. It’s slightly sweet, irresistibly juicy, and oh-so-satisfying.
A Little Bite of History of Inari Sushi
Inari Sushi takes its name from the Shinto god Inari, the deity of rice, fertility, and prosperity. According to Japanese folklore, foxes (kitsune) are believed to be Inari’s messengers, and they supposedly have a fondness for fried tofu—hence the link between Inari Sushi and tofu pockets. This connection explains why it’s often served at shrines and temple festivals.
Though sushi is often associated with raw fish, it’s completely fish-free, making it an excellent vegetarian-friendly option. It became popular in Japan during the Edo period (1603–1868), when it was sold as a convenient and affordable street food.
The Perfect Balance of Flavors
What makes it so special? It’s the interplay of flavors and textures:
- The fried tofu pockets are simmered in a sweet and savory broth, making them ultra-tender and juicy.
- The sushi rice is perfectly seasoned with rice vinegar, sugar, and a pinch of salt, creating a subtly tangy contrast to the sweetness of the tofu.
- A sprinkle of toasted sesame seeds adds a nutty aroma and a delicate crunch.
Why You’ll Love Making Inari Sushi at Home
Inari Sushi is the best make-ahead dish. Once prepared, the tofu pockets soak up flavor overnight, making them even tastier the next day. They’re perfect for bento boxes, potlucks, or a quick snack when you’re craving sushi but don’t want to deal with rolling nori or slicing fish.
And the best part? No fancy sushi skills required! If you can stuff a pouch, you can make Inari Sushi. It’s an easy introduction to Japanese home cooking!
Inari sushi Recipe (Japanese fried tofu sushi)
Description
| Inari Sushi is a classic Japanese dish featuring sushi rice stuffed into sweet and savory tofu pockets. This simple, no-fish sushi alternative is perfect for vegetarians and sushi lovers alike! |
For Tofu
For the Rice
Instructions
Preparing the Tofu Pouches
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Cutting the Tofu
If the tofu slices are square, cut them in half. If they are rectangular, cut them into three pieces. -
Removing Excess Oil
Bring a pot of water to a boil and add the tofu slices. Boil for 2–3 minutes to remove excess oil. Drain and rinse under cold water. -
Gently squeeze out excess water using your hands. To prevent tearing, press two pieces together when squeezing.
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Simmering the Tofu
Lay the tofu pouches evenly in a pot. In a separate bowl, mix dashi (or water), sugar, and soy sauce. -
Pour the mixture over the tofu and bring to a gentle boil over medium heat.
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Lower the heat and cover with an otoshibuta (drop lid) or a parchment/aluminum foil cover to ensure even cooking.
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Simmer for 10–12 minutes until most of the liquid is absorbed. Let the pouches cool in the pot.
Cooking the Sushi Rice
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Washing and Soaking the Rice
Rinse the rice in cold water, using your fingers to swirl it around. -
Drain and repeat 2–3 times until the water is mostly clear.
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Cover the rice with fresh water and let it soak for 30 minutes to 1 hour. Drain well before cooking.
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Cooking the Rice
Transfer the rice to a pot and add 1.2 times its volume in water (about 200 ml). -
Cover with a lid and bring to a boil over high heat.
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As soon as steam escapes, reduce the heat to low and cook for 10 minutes.
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Turn off the heat and let the rice rest for another 10 minutes without lifting the lid.
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Seasoning the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. -
Transfer the cooked rice to a large bowl (sushi oke if available).
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Drizzle the vinegar mixture over the rice and sprinkle with sesame seeds.
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Use a wooden spoon (shamoji) to mix gently while fanning the rice to cool it down.
Assembling the Inari Sushi
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Draining the Tofu Pouches
Lightly squeeze the tofu pouches to remove excess liquid but keep them moist for flavor. -
Save the drained liquid in a small bowl to prevent the rice from sticking to your hands.
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Shaping the Sushi Rice
Moisten your hands with the reserved tofu liquid to prevent sticking. -
Shape the rice into 10 small balls (35–40 g each), occasionally re-moistening your hands.
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Filling the Pouches
Carefully open each tofu pouch and gently insert a rice ball. -
Lightly press the opening to secure the rice inside.
