Inari sushi, or inarizushi, is a popular Japanese dish consisting of sushi rice that’s been stuffed inside seasoned deep fried tofu pouches. It’s commonly served as part of a sushi platter but can also be enjoyed as a snack or as a side to an easy Japanese meal. My recipe for inari sushi is quick and easy, with savory and slightly sweet flavors. The simple taste makes it easy for both kids and adults to enjoy. It’s also a good option for those who are vegetarian or who simply don’t like the texture of raw seafood.
About This Recipe
Inari sushi is a dish I have been eating since I was a little girl. The sweetness of the fried tofu pocket made it easy to enjoy as a kid as it tasted somewhere between a sweet treat and a bowl of rice. It’s a well known and well loved Japanese dish that’s much easier to make than nigiri sushi. There is no need to be a professional sushi chef to make it – even beginner cooks can put it together in no time!
- It’s quick: It takes about 20 minutes to make 8 pieces of inari sushi.
- Easy to find ingredients: Only 5 ingredients are needed and all of them can be found in Asian supermarkets.
- They freeze well: Yes, inarizushi can be frozen which means they can be made ahead of time. Premade frozen food is always a great time saver on busy days.
- Few people dislike it: Most people love this dish! Which means that the chances of people turning up their nose at the sight of inari sushi are very low, especially since the flavor combination is universally loved.
Table of contents
Ingredients
- Sushi rice: To make sushi rice you will need cooked Japanese short grain rice, rice vinegar, sugar, and salt. For the steps, follow this guide on how to make sushi rice.
- Sesame seeds: The sesame seeds impart a nutty and subtly sweet taste to the rice. I like to use a mix of regular and black sesame seeds to add color to the rice pockets, but feel free to use just one type if you don’t have both.
- Can of inarizushi no moto (seasoned fried bean curd): Canned seasoned fried bean curds are ready-to-use inari sushi pouches. They are made of bean curds that have been cooked in a mixture of dashi, sugar, mirin and soy sauce. They can be purchased at a Japanese supermarket and most Chinese and other Asian grocery stores also carry them. They are also sold online such as here on Amazon.
Recipe Variations
Several ingredients can be added to the rice to boost its flavor. Ingredients such as:
- Chopped nori, shiso leaves, and shredded eggs. These ingredients bring it one step closer to tasting like nigiri sushi.
- Boiled vegetables such as green beans, carrots, and shiitake mushrooms. Adding boiled vegetables gives the rice pouches a homely and comforting feel.
- Edamame, boiled shrimp, or chicken. Adding these will make the dish more substantial and filling.
Scroll down to the recipe card for the full recipe.
How To Make It
- Make the sushi rice and add the sesame seeds. Fold the sesame seeds into the rice a few times.
- Open the can of seasoned bean curd, take the deep fried tofu pouches out, and transfer the liquid to a bowl.
- Wet both of your hands with the bean curd liquid and grab some sushi rice.
- Shape the rice into a ball and place it inside a tofu pouch.
- Repeat until all the rice has been used.
Expert Cooking Tips
- Be extra gentle with the tofu pouches. Deep fried tofu pouches can rip very easily so it’s important to be patient and delicate with them.
- Serving them at room temperature is best. Inari sushi tastes best when served at room temperature. That’s because the texture of the rice is ideal when it’s not too cold or too hot. When the texture is just right, the bite will be tender and moist, which will enhance the overall taste of the dish.
Storage
- Fridge: Transfer the inari sushi to an airtight storage container with a lid. Refrigerate for up to 2 days. Microwave for 10 to 20 seconds before eating.
- Freezer: To freeze, wrap each inari sushi individually in plastic wrap first. Place them in an airtight storage bag or container and freeze them for up to 2 months. When it’s time to eat, take one out of the freezer and microwave for 30 seconds first. If it’s still cold, add 10 seconds at a time until the rice reaches room temperature.
What to Serve With This Dish
There are so many fun and delicious ways to serve inari sushi, the options are endless! As I previously mentioned, my mother’s favorite combination is with a bowl of udon noodles soup. This is a very traditional way to enjoy inarizushi. While I do enjoy that combo too, I do love it as an addition to a more copious meal.
Here are some of the dishes I find that pair well with these traditional Japanese rice and tofu pouches:
- Light meal. With a miso soup, honey sriracha tofu, and a Japanese watercress salad for a meal that’s on the lighter side.
- Sushi party. On a beautiful serving plate with spicy tuna rolls, California rolls, Philadelphia roll, temari sushi, and other maki sushi.
- Noodle soup combo. As a side dish to kake udon, miso ramen, or even Vietnamese beef pho.
- Homely Japanese meal. As part of a comforting Japanese meal with dishes like nasu dengaku, edamame with soy and sesame sauce, tori nikujaga, and chicken katsu.
Frequently Asked Questions
No it’s not. The deep fried tofu pouches are seasoned with soy sauce which contain gluten. To make gluten-free inari sushi, I recommend making the inari age, or tofu pouches, yourself. This way you can swap the soy sauce for gluten-free soy sauce, tamari, or liquid aminos.
It depends on the inari age (deep fried tofu pouches). If the abura age, which is the deep fried tofu pouch in dry form, is cooked in a mixture of dashi, soy sauce, and sugar, it will not be vegan. However, if it’s simmered in kombu dashi, the dish will be vegan.
No, you can use medium grain rice like Nishiki, Kokuho Rose, or Botan. But keep in mind that real traditional sushi is always made with short grain Japanese rice. That’s because short grain rice is stickier, which is essential in holding the shape of nigiri sushi and maki rolls.
Yes they travel and yes you can take them to work! They can be wrapped individually or taken to work in a small storage container where they fit snuggly (too much movement can cause them to come apart). Inari sushi doesn’t have a strong smell so you won’t be bothering others around you when eating them.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Inari Sushi (Inarizushi – いなり寿司)
- Prep Time: 20 minutes
- Cook Time: 0 minute
- Total Time: 20 minutes
- Yield: 8 inari sushi 1x
- Category: Rice
- Method: None
- Cuisine: Japanese
- Diet: Vegan
Description
This traditional Japanese dish is both sweet and savory and can be served as a snack, as part of a sushi dinner, or as a side dish.
Ingredients
- 4 cups sushi rice – visit my post on how to make sushi rice
- 1 (10oz) can inarizushi no moto (seasoned fried bean curd), with liquid
- 1 tablespoon black or white sesame seeds
Instructions
- Season the rice. Add the sesame seeds to the sushi rice and gently fold the rice a few times without overdoing it – otherwise the rice will get mushy.
- Wet your hands. Pour the seasoned fried bean curd liquid in a bowl. Dip your fingers into the liquid and wet both of your hands – palms included.
- Shape the rice. Place about 1/4 cup of rice in the palm of your hand. Shape it into a rice ball by gently, but firmly, pressing the rice together. The rice grains should stick together without falling apart.
- Make the inari sushi. Grab a tofu pouch and gently open it. Place a rice ball inside the pouch and gently move it around until the pocket is filled. You may need to add a little extra rice if there is space left in the pouch, but be careful not to overfill it. Repeat this step until all the pouches are filled.
- Serve them. Place the inari sushi on a plate or as part of a sushi dinner. Serve immediately.
Notes
Inari sushi is best when eaten fresh but you can keep them refrigerated in an airtight container for up to 2 days. Do not microwave them! Instead, take them out of the fridge and leave on the kitchen counter 1 hour before eating. This will give the rice time to soften and get back to room temperature.
Nutrition
- Serving Size: 1 inari sushi
- Calories: 81
- Sugar: 4.9g
- Sodium: 466mg
- Fat: 2.1g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 3.7g
- Fiber: 0.1g
- Protein: 0.3g
- Cholesterol: 0mg
Hi, I purchased a can of Inari and forgot about it and the expiration date says 6/30/24. Do you think it’s still safe to use? Today is 9/11/24
Hi Sasha, I would open it and smell the inara pockets to find out if they are okay. The smell alone should tell you if they are still good or not. They should smell sweet with a hint of soy sauce.
They tasted so good but my packets kept tearing open at one end. I tried cutting diagonal, lengthwise and straight across. Diagonal worked best, but they look terrible. Taste Good tho
My name is Ben and I never “skip it” when I’m getting sushi…
Hahaha! It’s good to know that not all Bens are this picky!
I’ve been looking for this recipe for a long time! Wasn’t sure about the canned tofu but I’m going to try it. At what point can I add egg or ham?
Hi Ana! Are you adding chopped ham and egg to the rice or adding them separately, on top of the rice?
Hello! Looking forward to trying this recipe but the Inari that I bought came una a plastic wrapper from the freezer section. Does that mean that it hasn’t been seasoned? Is there an extra step I need to do? Thanks
Hi Annalisa! It’s possible that they aren’t seasoned. If that’s the case, there’s a great tutorial here from Cooking with Dog https://www.youtube.com/watch?v=0kTKXg1renw 🙂