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Juicy, umami-rich tofu skins wrapped around gingery vinegared rice, styled as traditional inari sushi with a fresh herb garnish and a bite of beni shoga on the side.
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Inari Sushi (Fried Tofu Pocket Sushi)

From birthday parties to everyday bentos, inari sushi is a comforting classic with seasoned tofu pouches filled with tangy sushi rice. This recipe shows you how to make traditional Japanese sushi at home.
Course Main Course
Cuisine Japanese
Keyword bento, sushi
Level Intermediate
Main Ingredient Rice, Tofu
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 376kcal
Author Marc Matsumoto

Equipment

Ingredients

For Inari Wrappers

  • 6 aburaage (thin fried tofu)
  • 1 cup water
  • ¼ cup sake
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce

For Sushi Rice

  • 300 grams Japanese short-grain rice
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 40 grams gari (finely chopped)
  • 1 tablespoon toasted sesame seeds
Grams + US Cups - US Standard

Instructions

  • Cook 300 grams Japanese short-grain rice (2 rice cooker cups) in a rice cooker, reducing the water by about 3 tablespoons. If you're cooking it on the stovetop, check out my how to cook rice tutorial.
    300 grams Japanese short-grain rice
    Japanese short-grain rice soaking in water before cooking.
  • Use a rolling pin to roll 6 aburaage from the center out toward the edges. This helps separate the layers by releasing the trapped air, making them easier to open into pouches.
    6 aburaage
    Rolling out aburaage with a rolling pin.
  • Cut each aburaage in half, then gently open the cut ends to form pockets.
    Opening up fried tofu pocket.
  • Bring a large pan of water to a rolling boil and add the tofu pockets. Swish them around gently for about a minute to help release excess oil.
    Boiling tofu wrappers in water.
  • Transfer the aburaage to a bowl of cold water to rinse and chill.
    Washing tofu pockets in cold water.
  • Stack the pockets and press them between your hands to squeeze out as much water and oil as possible.
    Squeezing excess water and oil from fried tofu wrappers.
  • Rinse out the pot, then combine 1 cup water, ¼ cup sake, 3 tablespoons sugar, and 2 tablespoons soy sauce. Bring it to a full boil and let it boil for about 1½ minutes to burn off the alcohol.
    1 cup water, ¼ cup sake, 3 tablespoons sugar, 2 tablespoons soy sauce
    Seasoning for inari wrappers boiling.
  • Add the tofu pockets in an even layer and cover with a drop lid.
    Making inari wrappers by seasoning fried tofu pockets.
  • Lower the heat to maintain a gentle simmer and cook for 10 minutes.
    Pan covered with a green drop lid.
  • Once the time is up, remove the drop lid and continue simmering until most of the liquid has evaporated, but be careful not to let the wrappers burn. Turn off the heat, replace the drop lid, and let the wrappers cool to room temperature.
    Seasoned inari wrappers.
  • In a bowl, combine 4 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until fully dissolved.
    4 tablespoons rice vinegar, 2 tablespoons sugar, 1 teaspoon salt
    Sushi seasoning being mixed in a glass bowl.
  • When the rice is done, transfer it to a large, non-reactive bowl or sushi oke. Drizzle the sushi vinegar evenly over the rice.
    Pouring sushi vinegar over rice.
  • Using a rice paddle or spatula, gently fold in the seasoning. Use the edge of the paddle to gently break up clumps and distribute the vinegar evenly.
    Mixing sushi seasoning into rice.
  • Add 40 grams gari and 1 tablespoon toasted sesame seeds to the rice, and fold them in until evenly mixed.
    40 grams gari, 1 tablespoon toasted sesame seeds
    Mixing pickled ginger and toasted sesame seeds into rice.
  • Prepare a bowl of water with a splash of rice vinegar—this is called tezu, and it keeps the rice from sticking to your hands.
    Adding rice vinegar to a bowl of water.
  • Weigh the cooked rice (it should be around 775 grams) and divide by the number of inari wrappers you have. For 12 wrappers, that's about 65 grams per pouch.
    Weighing rice for inari sushi out into portions.
  • Wet your hands with tezu and shape each portion of rice into a short cylinder, slightly narrower than the width of your tofu pouch. Repeat with the remaining rice.
    Making inari sushi rice balls.
  • To fill the inari, shake off any excess liquid from the tofu skin and gently open the pocket. Slide the rice inside, then fold the open ends over to seal. If the rice doesn't fit, reshape it into a smaller cylinder. Repeat with the rest of the wrappers.
    Wrapping sushi rice in inari tofu pockets.

Video

Nutrition

Calories: 376kcal | Carbohydrates: 67g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 789mg | Potassium: 63mg | Fiber: 3g | Sugar: 12g | Vitamin A: 239IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 4mg