Inari Sushi
Homemade Inari Sushi Recipe
Inari Sushi has always held a special place in my heart. Growing up, while my parents enjoyed sushi with raw fish, I wasn’t quite ready for that yet. Instead, they would prepare these sweet and savory tofu pockets just for me—and honestly, I never felt like I was missing out.
The simmered aburaage (fried tofu pouch) soaks up a flavorful broth of soy sauce, sugar, and dashi, creating a juicy, slightly sweet bite that pairs perfectly with seasoned sushi rice. Even now, every bite brings back that same comfort and nostalgia.
If you’re looking for a simple, kid-friendly, and beginner-friendly Japanese dish, this Homemade Inari Sushi Recipe is the perfect place to start.
What is Inari Sushi?
Inari Sushi is a traditional Japanese dish made of vinegared rice stuffed into seasoned aburaage (thin fried tofu pouches). These pockets are slightly sweet, juicy, and incredibly satisfying.
Unlike many types of sushi, Inari Sushi contains no raw fish, making it a great option for kids or anyone new to Japanese cuisine. You’ll often find it in bento boxes, at festivals, or as a comforting homemade dish.
A Brief History of Inari Sushi
The origins of Inari Sushi are closely tied to Inari Ōkami, the Shinto god of fertility, rice, and prosperity.
Foxes (kitsune), believed to be messengers of Inari, are said to love aburaage. Because of this, tofu pouches became a traditional offering at Inari shrines across Japan. Over time, this offering evolved into the dish we now enjoy as Inari Sushi.
Variations to Try
One of the best things about Inari Sushi is how versatile it is. You can easily customize the filling:
Use Takikomi Gohan (seasoned mixed rice) for a deeper flavor
Try Chirashi-style rice with added toppings
Add vegetables like carrots or edamame for color and texture
vegetable toppings are fun ways to decorate inari sushi
RECIPE
Servings: 12 pcs
Time: 60 min
Ingredients:
For Inari Packet
6 pcs aburaage (tofu-pouch, rectangular shape)
2 cups water
4 tbsp soy sauce
4 tbsp mirin
3 tbsp sugar
2 tsp dashi powder
For Rice
3 cups cooked rice
2 tbsp rice vinegar
1 tbsp sugar
a pinch of salt
sesame seeds if desired
Instructions:
Prepare the Aburaage
Cut the aburaage sheets in half to create square pouches.
One side will naturally open, forming a pocket for the rice.
Simmer the Tofu Pouches
In a pot, combine water, soy sauce, mirin, sugar, and dashi powder.
Add the aburaage and place a drop lid (otoshibuta)
Simmer for about 20 minutes until the liquid is absorbed and the pouches are well seasoned.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt.
Pour this mixture over freshly cooked rice and gently fold to combine.
Add some sesame seeds if desired.
Assemble the Inari Sushi
Gently open each tofu pouch and stuff it with a small ball of seasoned rice.
My Kitchen Tool: Yukihira Pot
FAQ
Can I make Inari Sushi ahead of time?
Yes! You can prepare it a few hours in advance. Keep it covered at room temperature or refrigerate and bring it back to room temp before serving.
Do I need to boil aburaage first?
If your aburaage is very oily, you can pour hot water over it before cooking. This helps remove excess oil and improves flavor absorption.
Can I use store-bought seasoned aburaage?
Absolutely. It’s a great shortcut and cuts down cooking time significantly.
Is Inari Sushi vegan?
It can be! Just make sure your dashi is plant-based (kombu or shiitake instead of fish-based).
You May Also Like This Recipe
Easy Sushi Recipe with cute toppings - try my Temari Sushi Recipe
Torimeshi (Japanese Mixed Chicken Rice) is another cozy rice dish.
Looking for kid-friendly Japanese recipes? Try my Korokke recipe.
Learn more about Tofu and Aburaage here
