Inari Sushi
Inari sushi features seasoned sushi rice tucked inside savory-sweet fried tofu pockets. This simple, delicious snack is entirely plant-based and requires no cooking beyond preparing the rice. It's perfect for a light meal or appetizer.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Easy
Allergen information: may contain sesame and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1.5 cupwhite short-grain rice (japonica), uncooked
- 1.75 cupwater
- 12 pcsinari age, fried tofu pockets, pre-seasoned
sushi vinegar
- 3 tbsprice vinegar
- 2 tbspsugar
- 0.5 tspsalt
garnish
- 1 tspblack sesame seed, toasted(optional)
Equipment
saucepan · rice paddle · large bowl · whisk · small bowl
The method
Step by step
- 1
Rinse the short-grain sushi rice thoroughly under cold running water until the water runs clear; drain well.
About 3 min
- 2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes.
About 15 min
Cook’s note: Do not lift the lid while the rice is cooking.
- 3
Remove the saucepan from heat and let it rest, covered, for 10 minutes to allow the rice to steam and become fluffy.
About 10 min
- 4
While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are fully dissolved.
About 2 min
Cook’s note: Heating the vinegar mixture slightly can help dissolve the sugar and salt faster, but ensure it cools before adding to rice.
- 5
Transfer the cooked rice to a large, shallow bowl or a hangiri (wooden sushi rice tub). Pour the prepared sushi vinegar mixture evenly over the hot rice.
About 1 min
- 6
Using a rice paddle or a wooden spoon, gently fold and cut through the rice to incorporate the vinegar, fanning the rice simultaneously to cool it quickly.
About 5 min
Cook’s note: Fanning helps the rice achieve a glossy texture and prevents it from becoming sticky.
- 7
Once the rice has cooled to room temperature, gently open each inari age pocket without tearing it.
About 2 min
Cook’s note: Some inari age pockets might be slightly stuck together; be careful when separating them.
- 8
Take about two tablespoons of seasoned sushi rice and gently form it into an oval or cylindrical shape. Carefully stuff the rice into each inari age pocket, filling it about two-thirds full.
About 10 min
Cook’s note: Dip your hands in water to prevent the rice from sticking while shaping.
- 9
Arrange the inari sushi on a serving platter and, if desired, sprinkle with black sesame seeds before serving.
About 1 min
Keep it good
Store leftover inari sushi in an airtight container in the refrigerator.
This dish is best enjoyed at room temperature or slightly chilled; reheating is not recommended as it alters the texture of the rice and tofu.