Inari Sushi Recipe

Split and rinse

Using kitchen scissors or a sharp knife, gently split each fried tofu pouch along one edge to create an opening. Rinse briefly under warm water and squeeze gently to remove excess oil. Set aside.

Blanch to remove excess oil

Bring 2 cups water to a light boil in a small saucepan. Add the split pouches and blanch for 1–2 minutes. Drain and gently press on paper towels to remove excess water.

Simmer in seasoned dashi-style liquid

In the same saucepan, combine 2 cups water, 4 tbs soy sauce, 4 tbs mirin, 3 tbs sugar and 1 tbs rice vinegar. Bring to a gentle simmer, stirring until sugar dissolves. Add the blanched pouches, reduce heat to low, and simmer uncovered for 12–15 minutes so they absorb the seasoning. Turn pouches gently once or twice during simmering. Remove from heat and let cool in the liquid for another 10–15 minutes for deeper flavor. Drain and reserve some of the cooking liquid if you want to brush later.

Rinse rice

Place 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 4–6 rinses). Drain for 20–30 minutes.

Cook rice

Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce to low, cover and cook 12–14 minutes. Turn off heat and steam, covered, for 10 minutes.

Make sushi vinegar (sushi-zu)

While rice cooks, warm 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves (don’t boil). Let cool slightly.

Season and cool rice

Transfer hot cooked rice to a large bowl (ideally wooden, hangiri). Pour the sushi vinegar evenly over the rice and cut/fold gently with a spatula to mix while fanning to cool and achieve a glossy texture. Aim for slightly sticky, well-seasoned rice. Taste and adjust if necessary.

Prepare fillings (optional)

If using fillings like seasoned shiitake or sautéed carrot, ensure they are finely chopped and cooled. Mix with 1 tbs toasted sesame seeds and 1 tsp sliced scallion if desired.

Lightly oil your hands with 1 tsp vegetable oil or water to prevent sticking. Take about 2 heaping tablespoons (approximately 30 g) of seasoned sushi rice and form into an oblong ball that will fit inside a tofu pouch. Do not overpack; rice should be gently formed so the pouch keeps its shape.

If using filling: open the pouch slightly and place a small amount (1–2 teaspoons) of filling inside, then add the rice on top. If not using filling: place the rice directly into the pouch. Press gently to shape and close the opening. Repeat for all pouches.

Optionally, brush the outside of each inari with a little of the reserved simmering liquid for extra sheen and flavor, or sprinkle with additional toasted sesame seeds.

Arrange inari sushi seam-side down on a platter. Garnish with sliced scallions, a few sesame seeds and pickled ginger on the side. Serve with soy sauce and wasabi if desired.