8 Steps to Make Restaurant-Quality Inari Sushi at Home

Inari sushi, with its sweet and savory fried tofu pockets filled with perfectly seasoned sushi rice, is a delightful and surprisingly easy dish to make at home. These little morsels of joy are a staple in Japanese cuisine, often enjoyed as a light meal, snack, or as part of a larger sushi platter. The history of Inari sushi is rooted in the worship of Inari, the Shinto god of rice, fertility, and prosperity, with the fried tofu pockets believed to be a favorite food of foxes, Inari’s messengers.

In this recipe, I’ll show you how to create authentic Inari sushi, from preparing the seasoned rice to perfectly stuffing the tofu pockets. We’ll cover all the essential steps, ensuring you achieve that perfect balance of sweet, savory, and tangy flavors.

Quick Information Table

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Difficulty Level: Medium
Servings: 12 pieces
Calories: Approximately 150 per piece

Ingredients You’ll Need

For the Seasoned Sushi Rice:

• 1 1/2 cups uncooked short-grain sushi rice
• 1 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Fried Tofu Pockets (Inariage):

• 12 pre-made Inariage (seasoned fried tofu pockets)
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon sugar

Equipment Needed

• Rice cooker or saucepan with a lid
• Mixing bowl
• Wooden spoon or rice paddle
• Small saucepan

Step-by-Step Instructions

1. Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Place the rice and water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Let the rice steam, covered, for another 10 minutes.
2. Prepare the Sushi Vinegar: In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 20-30 seconds, or heat gently on the stovetop, until the sugar and salt are dissolved. Let it cool slightly.
3. Season the Rice: Transfer the cooked rice to a large mixing bowl. Gently pour the sushi vinegar over the rice, using a wooden spoon or rice paddle to carefully mix and separate the grains. Be gentle to avoid mashing the rice. Fan the rice while mixing to help it cool down and absorb the vinegar evenly.
4. Prepare the Inariage: Gently squeeze the Inariage to remove excess liquid. This helps the rice adhere better.
5. Simmer the Inariage (Optional): While most pre-made Inariage are ready to use, simmering them briefly in a mixture of water, soy sauce, and sugar can enhance their flavor. In a small saucepan, combine water, soy sauce, and sugar. Bring to a simmer over medium heat. Add the Inariage and cook for 5 minutes, turning occasionally, until they are well coated and slightly puffed up. Let them cool slightly.
6. Stuff the Inariage: Gently open each Inariage pocket. Take a small handful of seasoned sushi rice (about 2-3 tablespoons) and gently pack it into the pocket, filling it to the edges.
7. Shape the Inari Sushi: Gently shape each Inari sushi piece into a neat oval or triangle.
8. Arrange and Serve: Arrange the Inari sushi on a serving platter. You can garnish with sesame seeds or pickled ginger, if desired.

Pro Tips for Success

• Rice Consistency: The key to great Inari sushi is perfectly cooked and seasoned rice. Ensure the rice is not mushy or too dry.
• Don’t Overstuff: Avoid overstuffing the Inariage, as this can cause them to tear.
• Make Ahead: You can prepare the sushi rice and simmer the Inariage ahead of time. Store them separately in the refrigerator and assemble the Inari sushi just before serving.
• Ingredient Substitution: If you can’t find pre-made Inariage, you can make your own from scratch, but this is a more time-consuming process.

How to Serve and Present

Inari sushi is often served at room temperature. Arrange the pieces neatly on a platter. Serve with a side of pickled ginger (gari) and soy sauce for dipping, if desired. For a more elaborate presentation, you can garnish with sesame seeds, finely chopped scallions, or a sprig of parsley. Inari sushi is a great addition to bento boxes or as part of a larger sushi spread.

Variations to Try

• Add-ins: Mix finely chopped vegetables like carrots, shiitake mushrooms, or edamame into the sushi rice for added flavor and texture.
• Spicy Inari: Add a touch of sriracha or chili flakes to the sushi rice for a spicy kick.
• Tofu Pockets: Experiment with different flavors of pre-made Inariage.

FAQ Section

• Can I use regular rice instead of sushi rice?
  While you can, sushi rice is preferred because it has a higher starch content, which gives it a stickier texture ideal for sushi.
• How long can I store Inari sushi?
  Inari sushi is best consumed fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. The rice may harden slightly, but the flavor will still be good.
• Where can I find Inariage?
  Inariage can be found at most Asian grocery stores, either in the refrigerated section or in the dry goods aisle.
• Why is my sushi rice mushy?
  This usually means you’ve added too much water. Make sure to measure the water accurately when cooking the rice.
• Can I freeze Inari sushi?
  Freezing is not recommended, as the texture of the rice and tofu will change significantly.

Conclusion

Making Inari sushi at home is a rewarding experience that allows you to enjoy this classic Japanese dish with fresh, homemade flavors. By following these simple steps and tips, you’ll be able to create delicious Inari sushi that is sure to impress your friends and family. So gather your ingredients, embrace the process, and enjoy the delightful taste of homemade Inari sushi! Share your results in the comments! You might also enjoy making other Japanese favorites like temaki or mochi!