Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling Ingredients
Method
Preparation Instructions
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut it into small cubes.
- 2
Cook Tofu
In a pan, heat sesame oil over medium heat. Add the tofu cubes and sauté until golden brown, about 5-7 minutes.
- 3
Mix Filling
In a bowl, combine the cooked tofu, cooked sushi rice, soy sauce, rice vinegar, sugar, chopped green onions, and grated carrot. Mix well.
- 4
Prepare Inari Shells
Use store-bought inari skins or make your own by simmering aburaage (fried tofu pouches) in a mixture of soy sauce, sugar, and dashi broth until the flavor is absorbed.
- 5
Assemble Inari Pockets
Gently open each inari skin and fill with the tofu and rice mixture, packing it lightly but not too tight.
- 6
Serve
Arrange the filled inari pockets on a plate and serve them either warm or at room temperature.
