√ 10 Irresistible Inari-zushi Recipes: A Culinary Journey Through Sweet and Savory Flavors

Embark on a delightful culinary journey through the captivating world of Inari-zushi with these 10 irresistible recipes. From classic sweet and savory combinations to innovative modern twists, explore the versatility of these flavorful Japanese pouches. Discover how to create the perfect Inari-zushi at home, mastering the balance of tangy seasoned rice nestled within delicate fried tofu pockets. Whether you’re a seasoned sushi enthusiast or a curious beginner, these Inari-zushi recipes offer a delectable adventure for every palate, showcasing the irresistible charm of this beloved Japanese dish.

Easy Inari Sushi Recipe

This recipe provides a simple guide to making delicious Inari Sushi. With readily available ingredients and easy-to-follow steps, you can enjoy this popular Japanese dish at home.

Ingredients

2 cups steamed rice
2 tsp rice vinegar
1/2 tsp salt
1 tbsp furikake (wakame and egg recommended, or substitute with other furikake, beef/chicken floss)
Shredded chicken (or tuna, egg, kani) for the filling
Sesame seeds for topping
8 ready-to-use inari age (fried tofu pouches in sweet shoyu)

Instructions

Prepare the Sushi Rice: In a bowl, combine the steamed rice, salt, rice vinegar, and furikake. Mix thoroughly until all ingredients are well incorporated.
Assemble the Sushi: Lightly wet your hands to prevent the rice from sticking. Form a small ball of rice, flatten it slightly, and place a portion of your chosen filling (chicken, tuna, etc.) in the center. Add more rice to fully enclose the filling, shaping it to fit inside the inari age pouch.
Fill the Inari Age: Carefully insert the rice ball into an inari age pouch.
Repeat & Garnish: Repeat steps 2 and 3 until all the inari age pouches are filled. Sprinkle the finished inari sushi with sesame seeds for added flavor and visual appeal.

Easy Vegan Inari Sushi

This recipe guides you through making delicious and simple Inari Sushi, a perfect vegan-friendly dish. Inari Sushi consists of seasoned sushi rice nestled inside sweet and savory fried tofu pouches called Inari age.

Ingredients

50g Sushi Rice
1 piece Inari / Fried Tofu (Inari age)
Sesame Seeds (optional)

Instructions

Prepare the tofu pouch. Store-bought fried tofu usually has an opening. Gently open the pouch wider with your fingers.
While traditionally the rice is simply placed inside, for a more visually appealing presentation, fold the edges of the tofu pouch inwards before adding the sushi rice. This creates a nice frame for optional toppings.
Fill the tofu pouch with the prepared sushi rice. Ensure the rice reaches all corners by gently pressing it in with your fingers. Fill the pouch completely. For added flavor, mix sesame seeds or other desired ingredients into the sushi rice before filling.
Decorate! Get creative and top your Inari Sushi with your favorite ingredients. Though this recipe is vegan, adding seafood makes a delightful non-vegan variation.

Easy Inarizushi (Sushi Rice in Seasoned Tofu Pouches)

This recipe guides you through making delicious Inarizushi, a simple and satisfying Japanese dish featuring seasoned sushi rice nestled inside sweet and savory tofu pouches (aburaage).

Ingredients

350g Cooked sushi rice
2-3 tbsp Sushinoko powder (sushi vinegar mix)
10 Aburaage (seasoned fried tofu pouches)
(Optional) 1 tbsp Black sesame seeds

Instructions

Flavor the Sushi Rice: While the sushi rice is still warm, gently mix in the Sushinoko powder until evenly distributed. Allow the rice to cool to room temperature.
Fill the Aburaage: Carefully open each aburaage pouch. Take a handful of the seasoned sushi rice and gently fill the pouch, shaping it neatly.
Sourcing Aburaage: Seasoned aburaage is readily available at most Japanese supermarkets. You can also season your own aburaage (recipe coming soon!).
Optional Sesame Seeds: For an added touch of flavor and visual appeal, consider mixing black sesame seeds into the seasoned sushi rice before filling the aburaage.

Two-Tone Inarizushi

This recipe guides you through creating beautiful and flavorful Two-Tone Inarizushi, featuring sweet and savory seasoned ground chicken and egg toppings over vinegared rice nestled in seasoned tofu pouches.

Ingredients

Chicken Soboro:

150g ground chicken
1 tablespoon sugar
1 tablespoon soy sauce

Egg Soboro:

2 eggs
1 tablespoon sugar
1 teaspoon soy sauce

Other:

5 seasoned deep-fried tofu pouches (aburaage)
1 cup cooked rice
3 tablespoons seasoned vinegar

Instructions

Prepare the Chicken Soboro: In a pot, combine the ground chicken, sugar, and soy sauce. Cook over medium heat, stirring constantly with chopsticks, until the sauce evaporates and the chicken is cooked through.
Prepare the Egg Soboro: In a pot, combine the eggs, sugar, and soy sauce. Cook over medium heat, stirring constantly with chopsticks, until the egg mixture is scrambled and cooked through.
Make the Vinegared Rice: In a small bowl, combine the cooked rice and seasoned vinegar. Mix well.
Prepare the Aburaage: Arrange the 5 seasoned aburaage on a plate. These seasoned tofu pouches are essential for Inarizushi.
Fill the Aburaage: Gently fill each aburaage pouch with the prepared vinegared rice.
Add the Toppings: Spoon some egg soboro onto the left side of the rice-filled aburaage. Then, spoon some chicken soboro onto the right side, creating the two-tone effect.
Serve: Arrange the finished Two-Tone Inarizushi on a plate and serve.

Sweet and Savory Inari Sushi Pockets

This recipe guides you through creating delicious inari sushi pockets using seasoned abura-age (deep-fried tofu pouches). These pockets are perfect for filling with sushi rice and your favorite ingredients.

Ingredients

4 Abura-age (8 squares)
300 ml dashi (or 3 g katsuobushi in a tea bag + 300 ml water)
3 Tbsp sugar
3 Tbsp soy sauce
2 Tbsp sake
3 Tbsp mirin

Instructions

Prepare the Abura-age: Gently roll each abura-age piece with a rolling pin to flatten and make them easier to open. Cut each piece in half.
Blanch the Abura-age: Place the abura-age pieces in boiling water for one minute to remove excess oil. Drain well.
Simmer in Seasoning: Combine the dashi (or water and katsuobushi), sugar, soy sauce, sake, and mirin in a pan and bring to a boil. Add the blanched abura-age. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the liquid has mostly reduced and the abura-age is flavorful and tender.
Cool and Use: Turn off the heat and allow the abura-age to cool completely in the simmering liquid before filling with seasoned sushi rice.

Delicious Homemade Inari Sushi

This recipe guides you through making delicious Inari Sushi at home. With step-by-step instructions and helpful tips, you’ll learn how to prepare the flavorful seasoned tofu pouches (aburaage) and the perfectly seasoned sushi rice.

Ingredients

For the Aburaage (Tofu Pouches):

10 slices aburaage (thin fried tofu)
500 ml dashi stock (about 2 cups)
5 Tbsp brown sugar crystals
5 Tbsp soy sauce
3 Tbsp mirin

For the Sushi Rice:

800 grams or 1 3/4 lb hot, cooked white rice (about 40g per pouch)
100 ml rice vinegar
3 x 3 cm piece of kombu seaweed
1 tsp salt
3 Tbsp leftover liquid from cooking the aburaage
4 Tbsp white sesame seeds

Instructions

Preparing the Aburaage:

Boil the aburaage in water for 20 minutes to remove excess oil. This step is crucial for allowing the aburaage to absorb the flavorful sauce.
Drain the aburaage and press gently to remove excess water.
Simmer the aburaage in a mixture of dashi stock, brown sugar, soy sauce, and mirin for about 20 minutes, or until the sauce reduces to 1/3. Use a drop lid to ensure even cooking.
Let the aburaage cool slightly, then transfer to an airtight container and let it sit overnight (or longer) to absorb the flavors fully. Afterward, carefully open each pouch.

Preparing the Sushi Rice:

Make sushi vinegar by soaking kombu seaweed in rice vinegar and salt for at least 30 minutes.
Gently fold the sushi vinegar, sesame seeds, and reserved aburaage cooking liquid into the hot cooked rice.
Allow the sushi rice to cool to lukewarm.

Assembling the Inari Sushi:

Form the rice into small balls. This makes it easier to fill the aburaage pouches.
Carefully stuff each aburaage pouch with a rice ball, leaving a small space at the bottom unfilled. Avoid overfilling.
Brush the remaining aburaage sauce over the filled pouches for a glossy finish.
Cover the Inari Sushi and let it rest for at least 2 hours to allow the flavors to meld. They are best enjoyed after 4-5 hours.
Serve garnished with pickled ginger (optional).

Easy Inarizushi

This recipe provides a simple and quick way to make delicious Inarizushi. With just two main ingredients, you’ll have a tasty treat ready in minutes.

Ingredients

Steamed Rice: 1 batch
Inari Pockets: 1 package

Instructions

Prepare a batch of steamed rice.
Carefully fill each inari pocket with the prepared steamed rice.
Enjoy your simple and tasty Inarizushi!

Preparing Aburaage for Inarizushi and Other Dishes

This recipe provides a simple method for preparing seasoned aburaage, a key ingredient in inarizushi (stuffed tofu pouches). The flavorful aburaage can also be used in other dishes, offering a versatile and convenient staple for your kitchen.

Ingredients: Scale the ingredients based on the number of aburaage sheets you are using. The recipe provides measurements for 8, 16, and 40 sheets.

For 8 sheets: 8 sheets aburaage, 80ml water, 2 1/2 tbsp sugar, 1 tsp mirin, 1 tbsp soy sauce
For 16 sheets: 16 sheets aburaage, 160ml water, 5 tbsp sugar, 2 tsp mirin, 2 tbsp soy sauce
For 40 sheets: 40 sheets aburaage, 400ml water, 200ml sugar (this seems like a lot, double check the original recipe), 3 tbsp mirin, 5 tbsp soy sauce

Instructions:

Combine and Boil: In a pot large enough to hold all the aburaage, combine the water, sugar, mirin, and soy sauce. Bring to a boil, stirring until the sugar dissolves completely.
Simmer the Aburaage: Reduce the heat to low and add the aburaage sheets to the pot. Cover with a drop lid (otoshibuta) to ensure even cooking. Simmer until the sauce slightly reduces. Gently flip the aburaage with a spatula (this minimizes tearing) and continue simmering.
Browning and Storage: Simmer until the aburaage turns a light brown color. Turn off the heat. You can store the aburaage in the remaining sauce. To freeze, arrange the sheets flat and wrap them tightly in plastic wrap.
Versatile Uses: This seasoned aburaage is perfect for inarizushi. It can also be used as a topping for udon noodles or incorporated into other dishes. Freezing allows you to prepare a larger batch for future use.

Tips and Serving Suggestions:

Sushi Rice: Prepare sushi rice to accompany your inarizushi. Sesame seeds add extra flavor and texture to the rice.
Chirashizushi: Thinly sliced aburaage makes a great addition to chirashizushi (scattered sushi).
Bamboo Shoot Rice: Inarizushi filled with bamboo shoot rice offers a delicious seasonal variation, especially enjoyable in spring.

Sweet and Savory Inari Sushi with Nuts and Dried Fruits

This recipe offers a delightful twist on traditional inari sushi, incorporating the sweetness of dried fruits and the crunch of nuts. The seasoned sushi rice is nestled in flavorful aburaage pouches for a satisfying and easy-to-make dish.

Ingredients

For the Sushi Rice:

180 ml Uncooked white rice
50 grams Dried cranberries
3 Dried apricots
1 tbsp Pine nuts
1 tbsp Sake
2/3 tsp Dashi stock granules
1 Sudachi citrus fruit (or substitute with lime/lemon)
1 tbsp Vinegar

Other Ingredients:

8 Precooked aburaage pouches for inari sushi
30 grams Daikon radish sprouts

Instructions

Prepare the Rice: Wash 1 rice cooker cup’s worth of rice. Add slightly less water than usual for cooking plain rice. Combine the dried cranberries, apricots, sake, and dashi granules with the rice in the rice cooker.
Cook the Rice: Cook the rice according to your rice cooker’s instructions.
Prepare the Inari Pouches: Have your precooked aburaage pouches ready.
Season the Rice: Once the rice is cooked, add the pine nuts. Squeeze in the juice of one sudachi (or a substitute citrus fruit). Gently mix. The apricots will soften and impart a delicate color to the rice.
Add Vinegar: For an extra touch of tanginess, add 1 tablespoon of vinegar to the rice and mix well.
Add Sprouts and Assemble: Chop the daikon radish sprouts and mix them into the seasoned rice. Carefully stuff the rice mixture into the inari sushi pouches.
Optional Chirashi Sushi Variation: If you have leftover rice and not enough inari pouches, finely chop a couple of aburaage pouches and mix them directly into the remaining rice for a chirashi sushi variation.

Easy Inarizushi Sandwiches for Bento and Hanami

These simple Inarizushi sandwiches are perfect for bento boxes and enjoying during Hanami (cherry blossom viewing). They use readily available ingredients and require minimal cooking, making them a convenient and tasty treat.

Ingredients

4 slices Store-bought seasoned inari aburaage
2 slices Sliced bread
2 tbsp Mayonnaise
Pepper to taste

Instructions

Prepare the Bread: Remove the crusts from the bread and cut each slice into four pieces, making a total of eight pieces. These should be roughly the same size as the inari abura-age pockets. Lightly toast the bread slices.
Make the Sandwiches: In a small bowl, combine the mayonnaise and pepper. Spread this mixture on one side of each toasted bread piece. Assemble four sandwiches by pairing up the bread slices, spread-sides facing inward.
Assemble the Inarizushi: Carefully stuff each sandwich into a seasoned abura-age pocket. If you find it difficult to fit the sandwich, gently press down on it to flatten it slightly before inserting it into the pocket. Serve and enjoy!

History of Inari-zushi

Inari-zushi, those delightful pouches of seasoned tofu skin filled with sushi rice, boast a rich history steeped in Japanese tradition. The dish is named after Inari, the Shinto god of rice, agriculture, and fertility, foxes being his messengers. The connection to foxes stems from their supposed fondness for fried tofu, which is how the seasoned tofu pockets, known as aburaage, became associated with the deity.

While the exact origins remain somewhat debated, Inari-zushi is believed to have emerged during the Edo period (1603-1868) in Japan. Initially, the dish was prepared as an offering at Inari shrines. Over time, its popularity spread beyond religious contexts, becoming a common street food and eventually a staple in Japanese cuisine.

The preparation of Inari-zushi has evolved over the centuries. Early versions likely consisted of rice stuffed into simple fried tofu pouches. Today, the aburaage is meticulously simmered in a sweet and savory broth, imbuing it with a rich flavor profile that perfectly complements the vinegared sushi rice. Regional variations exist, with different areas of Japan boasting unique seasoning blends and filling ingredients.

Nutritional Content and Benefits of Inari-zushi

Inari-zushi, with its sweet and savory tofu skin pockets, offers a surprisingly balanced nutritional profile. While the exact content varies depending on filling and preparation, some key nutrients are consistently present.

Protein is provided by the tofu skin (aburaage), which is made from soybeans. Carbohydrates primarily come from the sushi rice, providing energy. The rice also contributes small amounts of fiber, aiding digestion.

The seasoned tofu skin is a source of iron, important for oxygen transport. Depending on the filling, inari-zushi can also offer small amounts of vitamins and minerals.

One of the benefits of inari-zushi is its relatively low calorie count compared to other sushi types, especially those with mayonnaise-based sauces or fried components. This makes it a lighter option for those mindful of their calorie intake.

Additionally, the fermented aspect of the tofu skin production can contribute to gut health by introducing beneficial bacteria. However, it’s worth noting that the processing of the tofu skin can also increase its sodium content, so moderation is key, especially for individuals watching their sodium intake.

Overall, Inari-zushi offers a tasty and relatively balanced snack or meal option. Choosing brown rice over white rice can further enhance its nutritional value by boosting the fiber content.

Tips for Choosing Quality Fried Tofu

Inari-zushi relies heavily on the quality of its fried tofu pouches, so choosing wisely is key to a delicious end result. Look for freshly made tofu pouches if possible, as these will have the best texture and flavor. They should be a light golden color, indicating proper frying.

Pay attention to the texture. The pouches should be slightly puffy and springy to the touch, not hard or brittle. Avoid pouches that appear overly greasy or soggy.

Thickness matters too! Thicker pouches tend to hold their shape better when filled with sushi rice and provide a more satisfying bite. However, thinner pouches can offer a more delicate texture if that’s your preference.

Finally, consider the flavor. Some fried tofu pouches are seasoned, while others are plain. Choose a flavor profile that complements your planned filling ingredients. If you’re unsure, plain tofu pouches are a versatile choice that allows you to customize the overall taste of your inari-zushi.