Inari Sushi Recipe: 3 Tips for Making Inarizushi
Written by MasterClass
Last updated: Sep 25, 2024 • 2 min read
A neat and easy complement to miso soup or any bento box spread, inarizushi is about to become your new favorite lunchtime snack.
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What Is Inarizushi?
Inarizushi, or inari sushi, is a Japanese dish consisting of sushi rice stuffed inside fried tofu pouches (also known as aburaage or fried bean curd) that have been cooked in a dashi broth-forward mixture. Homemade inarizushi is made by simmering fried tofu pouches (also known as aburaage or fried bean curd) in dashi broth seasoned with sugar, mirin, and soy sauce, making them soft and juicy, with just a hint of sweetness. The excess liquid is then squeezed from the pouches before they are filled with seasoned sushi rice.
Inarizushi gets its name from the Shinto god of agriculture, Inari. Aburaage was traditionally brought to Inari shrines in Japan as an offering to the god’s fox messengers; it became popular later to fill these pouches with rice. The look of inarizushi varies slightly by region. Osaka-style inari takes its triangular shape from a fox ear, while Tokyo-style inari’s shape resembles a sack of grain or a wholly sealed roll.
Inari sushi is gluten-free and can be made without animal products for a vegan and vegetarian-friendly snack or side dish.
3 Tips for Making Inari Sushi
Inari sushi is a straightforward dish to pull together. Here’s what you need to know:
- 1. Store-bought versus homemade. You can find pre-seasoned inari in the canned food section of Asian grocery stores. If you want to simmer your own pouches in a homemade dashi broth (for a less sweet preparation, for example), you can also find plain fried tofu pockets in the refrigerated section.
- 2. Try different filling combinations. Inarizushi filling can be straightforward—think seasoned sushi rice with furikake or sesame seeds—or more flavorful, featuring anything from sliced nori and shiso leaves to cooked shiitake mushrooms or hijiki salad with edamame.
- 3. Use a rice cooker. Inari sushi is made with steamed short-grain sushi rice, lightly seasoned with sushi vinegar—a combination of rice vinegar, sugar, and salt. Using a rice cooker will allow for even easier assembly. Let the rice come to room temperature before stuffing the pouches to prevent tearing.
Inari Sushi Recipe
makes
prep time
15 mintotal time
35 mincook time
20 minIngredients
- 1
Cook the rice in a rice cooker, according to the manufacturer’s instructions. This step usually takes 15 to 20 minutes.
- 2
Drain the excess liquid from the tofu pockets into a small bowl; set the pockets aside.
- 3
Combine the rice vinegar, sugar, and salt in a small bowl, and whisk to dissolve the sugar and salt.
- 4
Drizzle the mixture evenly over the cooked rice, then use a rice paddle or spatula to fold it into the rice. (Avoid stirring because it will make the rice mushy or soggy.) Taste and adjust as needed. Let it cool to room temperature.
- 5
Wet your hands with a bit of the liquid from the inari can and form the seasoned rice into a small, slightly oblong rice ball. Gently fit it inside the pouch, and top it off with more rice as needed. Repeat with the remaining rice and pockets.
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