Inarizushi Recipe

Split and Drain

Using kitchen scissors or a sharp knife, carefully split each aburaage along one side to create a pocket. Gently press or squeeze to remove excess oil, then briefly rinse under hot water and drain on paper towels.

Simmer Pockets

In a small saucepan, combine 1 cup dashi (or water), 2 tbsp soy sauce, 2 tbsp mirin and 1 tbsp sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add the drained aburaage pockets, reduce heat to low and simmer for 8–10 minutes, turning occasionally so they absorb the liquid evenly.

Cool and Open

Remove pockets from the simmering liquid and let cool slightly. Gently press each pocket between paper towels to remove excess liquid without collapsing the pocket. If using, brush the inside lightly with the optional 1 tsp toasted sesame oil for extra aroma.

Season Rice

If you haven't cooked rice yet, prepare 2 cups cooked short-grain sushi rice and keep slightly warm. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt until dissolved. Fold the seasoned vinegar into the warm rice with a wooden spatula or spoon using a cutting motion; fan or let rice cool to slightly warm (not cold).

Prepare Salmon and Mix-ins

Dice or thinly slice the smoked salmon into small pieces (about 1 cm). In a medium bowl, combine the warm seasoned rice, 200 g smoked salmon pieces, 3 tbsp thinly sliced scallions, 2 tsp toasted sesame seeds, 1 tsp toasted sesame oil and the optional 1 cup matchstick cucumber if using. Gently fold to distribute ingredients evenly without smashing the rice.

Hold one aburaage pocket open with your fingers. With slightly wet hands (to prevent sticking), take about 1/4 cup of the salmon-rice mixture (adjust to pocket size) and gently press and shape it into an oblong mound. Fill each pocket about three-quarters full so it retains its shape; don't overpack.

Close the opening by pinching or tucking the edge of the aburaage slightly. Place assembled inarizushi seam-side down on a platter. Repeat with remaining pockets and filling.

Arrange inarizushi on a serving plate. Garnish each with a few extra scallion slices and a light sprinkle of extra toasted sesame seeds. Serve with pickled ginger on the side if desired.

Serve immediately at room temperature or refrigerate up to 4 hours covered with plastic wrap. If refrigerated, bring to room temperature for 15–20 minutes before serving for best texture.