Inarizushi, a beloved staple in Japanese cuisine, is a delightful type of sushi where seasoned sushi rice is nestled inside sweet and savory tofu pouches, known as inari age. Named after Inari, the Shinto deity of rice and prosperity, this dish is as flavorful as it is symbolic. The tofu pouches are simmered in a mixture of soy sauce, mirin, and dashi, giving them a glossy, golden hue and a perfect balance of umami and sweetness. Unlike nigiri or maki, inarizushi is simple to prepare, requiring no rolling or precise slicing, making it an ideal entry point for home cooks new to sushi-making. Its compact, pocket-like shape and versatile fillings make it a favorite for bento boxes, picnics, or casual gatherings. In this recipe, we’ll guide you through creating authentic inarizushi with a classic rice filling, plus optional add-ins for a personalized touch.
Below is a detailed, step-by-step guide to making inarizushi at home, written in a warm, approachable blog style to inspire your culinary adventure.
Ingredients (Makes 12-16 Inarizushi Pouches, Serves 4-6)
For the Sushi Rice:
- 2 cups sushi rice (short-grain Japanese rice, such as Koshihikari)
- 2 ¼ cups water (for cooking rice)
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Inari Age (Tofu Pouches):
- 12-16 inari age (pre-fried tofu pouches, available at Asian grocery stores or online)
- 1 ½ cups dashi (Japanese fish stock, or use vegetable stock for a vegetarian version)
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoons sugar
- 2 tablespoons sake (optional, for extra depth)
Optional Add-Ins for Rice Filling:
- ¼ cup finely diced carrots, blanched
- 2 tablespoons toasted sesame seeds
- ¼ cup shelled edamame, blanched
- 2 tablespoons chopped pickled ginger
- 1 tablespoon chopped shiso leaves or scallions
For Serving:
- Soy sauce (optional, for dipping)
- Pickled ginger (optional, for garnish)
- Wasabi (optional, for a spicy kick)
Equipment:
- Medium saucepan or rice cooker
- Large shallow bowl (preferably wooden or glass for rice)
- Small saucepan (for seasoning tofu pouches)
- Tongs or chopsticks
- Small bowl of water (for handling rice)
- Clean kitchen towel or paper towels
Step-by-Step Recipe
Step 1: Prepare the Sushi Rice
The heart of inarizushi is its perfectly seasoned sushi rice, which should be sticky, glossy, and subtly tangy to complement the sweet-savory tofu pouches.
- Rinse the Rice: Place 2 cups of sushi rice in a fine-mesh strainer or bowl. Rinse under cold water, gently stirring with your hand, until the water runs clear (about 2-3 minutes). This removes excess starch for a fluffier texture. Drain well.
- Cook the Rice: Add the rinsed rice and 2 ¼ cups of water to a rice cooker or medium saucepan. For a saucepan, bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam for 10 minutes without lifting the lid.
- Make the Sushi Vinegar: In a small saucepan, combine ⅓ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low, stirring until the sugar and salt dissolve (do not boil). Set aside to cool.
- Season the Rice: Transfer the cooked rice to a large, shallow wooden or glass bowl (avoid metal to prevent a vinegary reaction). Pour the cooled sushi vinegar over the rice. Using a wooden spatula or rice paddle, gently fold the rice to evenly coat it with the vinegar, cutting through rather than stirring to avoid mashing the grains. Fan the rice (with a handheld fan or piece of cardboard) while folding to cool it quickly and enhance its sheen. Cover with a damp cloth to keep moist.
Pro Tip: If adding optional ingredients like carrots, sesame seeds, edamame, pickled ginger, or shiso, gently fold them into the rice after it cools slightly but before it fully sets. This ensures even distribution without breaking the rice grains.
Step 2: Prepare the Inari Age (Tofu Pouches)
The tofu pouches are what make inarizushi unique. While store-bought inari age is convenient, seasoning them at home gives you control over the flavor profile.
- Rinse the Pouches: Place the inari age in a colander and rinse gently under warm water to remove excess oil. Alternatively, blanch them in boiling water for 10-15 seconds, then drain and pat dry with a clean kitchen towel or paper towels to remove any residual oiliness.
- Make the Seasoning Broth: In a small saucepan, combine 1 ½ cups dashi, ¼ cup soy sauce, ¼ cup mirin, 2 tablespoons sugar, and 2 tablespoons sake (if using). Bring to a gentle boil over medium heat, stirring to dissolve the sugar.
- Simmer the Pouches: Add the inari age to the saucepan, ensuring they’re submerged in the broth. Reduce the heat to low and simmer for 10-15 minutes, turning occasionally, until the pouches absorb the liquid and turn a rich golden-brown. The broth should reduce to a light glaze. Remove from heat and let the pouches cool in the liquid for extra flavor.
- Drain and Squeeze: Once cooled, gently squeeze the pouches over the saucepan to remove excess liquid (reserve the broth for another use, like seasoning rice or soup). Be careful not to tear the delicate tofu skins. Set the pouches aside on a plate.
Pro Tip: If you prefer a lighter flavor, reduce the soy sauce to 3 tablespoons and increase the dashi to 1 ¾ cups. Taste a pouch before stuffing to ensure the seasoning suits your palate.
Step 3: Stuff the Inari Age
Stuffing the pouches is where the magic happens. The goal is to fill them generously without overstuffing, maintaining their shape for a tidy presentation.
- Prepare Your Workspace: Wet your hands with water to prevent the rice from sticking. Have a small bowl of water nearby for dipping your fingers or a spoon. Place the cooled sushi rice and inari age within reach.
- Open the Pouches: Gently open each inari age pouch with your fingers or a small spoon, creating a pocket. Be gentle to avoid tearing the tofu skin. If the pouches are too small, carefully cut a slit along one edge to make them easier to fill.
- Stuff the Rice: Take a small handful of sushi rice (about 1-2 tablespoons, depending on pouch size) and shape it into a loose ball or oval. Gently press the rice into the pouch, filling it about three-quarters full to allow the pouch to close naturally. Use your fingers or a small spoon to pack the rice evenly, ensuring it reaches the corners of the pouch.
- Seal the Pouches: Fold the open edge of the tofu pouch over the rice to close it, or leave it slightly open for a rustic look. Press gently to secure the rice inside. Repeat for all pouches.
Pro Tip: For a tighter seal, dip your fingers in a bit of the reserved seasoning broth before folding the pouch closed—it adds a touch of flavor and helps the tofu stick together.
Step 4: Plate and Garnish
Inarizushi’s charm lies in its simplicity, but a thoughtful presentation elevates it to a crowd-pleaser.
- Arrange the Inarizushi: Place the stuffed pouches on a serving platter, seam-side down for a polished look or seam-side up for a more casual, open style. Arrange them in rows or a circular pattern for visual appeal.
- Garnish: Sprinkle with a few toasted sesame seeds or finely chopped scallions for texture and color. Add a small piece of pickled ginger on the side or atop each pouch for a pop of flavor. If you’re feeling fancy, place a shiso leaf or microgreen sprig on the platter.
- Serve with Condiments: Offer soy sauce, wasabi, and extra pickled ginger on the side. Inarizushi is flavorful on its own, so condiments are optional and should be used sparingly.
Pro Tip: For a bento box presentation, nestle the inarizushi alongside colorful sides like tamagoyaki (rolled omelet), blanched spinach, or pickled radish for a vibrant, balanced meal.
Serving Suggestions
Inarizushi is best served at room temperature, making it perfect for picnics, lunchboxes, or parties. It pairs beautifully with light, refreshing sides like cucumber sunomono salad, miso soup, or edamame. For beverages, try green tea, iced oolong tea, or a chilled sake to complement the sweet-savory flavors. Inarizushi can be made a few hours ahead and stored in an airtight container at room temperature (avoid refrigeration to prevent the rice from hardening).
Tips for Success
- Choose Quality Inari Age: Look for pre-fried tofu pouches at Asian grocery stores or online. If they’re canned, drain and rinse well to remove any metallic taste.
- Balance the Flavors: Adjust the seasoning broth to your taste—add more sugar for sweetness or more soy sauce for umami. The pouches should complement, not overpower, the rice.
- Customize the Filling: Experiment with add-ins like shiitake mushrooms, crab sticks, or even a touch of spicy mayo for a fusion twist.
- Handle with Care: Tofu pouches are delicate, so use gentle pressure when stuffing and avoid overfilling to prevent tearing.
Why Inarizushi?
Inarizushi is more than just sushi—it’s a comforting, approachable dish that brings joy to any table. Its sweet-savory profile appeals to all ages, and its no-fuss preparation makes it a stress-free way to enjoy homemade sushi. Whether you’re packing a bento for lunch, hosting a casual gathering, or exploring Japanese cuisine, inarizushi offers a delicious blend of tradition and creativity.
So, grab your ingredients, pop open those tofu pouches, and dive into the art of inarizushi. Share your creations in the comments or tag us on social media—I’d love to see how you make this dish your own!