Authentic Inarizushi: A Step-by-Step Guide for Homemade Japanese Sushi Pockets

Ingredients

  • 2 cups sushi rice
  • 3 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 can (15 oz) Inari age (seasoned fried tofu pouches)
  • Optional toppings: sesame seeds, pickled ginger, chopped scallions

Steps and instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Place the rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, you can cook the rice in a saucepan. Bring the water to a boil, add the rice, reduce the heat to low, cover and simmer for about 20 minutes, until the water is absorbed and the rice is cooked.
  3. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat, stirring, until the sugar and salt are dissolved. Remove from heat and let cool.
  4. Once the rice is done, transfer it to a large bowl. While the rice is still warm, gradually add the vinegar mixture, folding and fanning the rice to help it absorb the vinegar and cool quickly. Cover the rice with a damp cloth to prevent it from drying out while you prepare the Inari age.
  5. Open the can of Inari age and carefully remove the tofu pouches. They are usually folded and packed in a sweet soy broth. Gently squeeze out the excess broth.
  6. Take a spoonful of the sushi rice and stuff it into one of the tofu pouches, folding the top over to close. Repeat with the remaining pouches and rice.
  7. Serve the Inarizushi at room temperature, with optional toppings if desired.

Tools for making

Recipe variations

  • Adding diced vegetables to the sushi rice filling, such as carrots, cucumbers, or avocado
  • Using brown rice or quinoa instead of sushi rice for a healthier alternative
  • Mixing in different seasonings or sauces to the rice, such as soy sauce, wasabi, or sesame oil
  • Adding cooked shrimp, crab, or smoked salmon to the rice filling for a seafood twist
  • Incorporating cooked ground meat, such as chicken or beef, into the rice filling
  • Experimenting with different toppings, such as toasted sesame seeds, nori flakes, or drizzling a spicy mayo sauce on top

Recipe overview

This flavorful Inarizushi recipe is both simple and satisfying, offering a delightful blend of sweet and savory flavors. Inarizushi, also known as sushi rice stuffed tofu pouches, is a popular Japanese dish that's easy to make at home. This recipe uses sushi rice seasoned with a mixture of vinegar, sugar, and salt, then stuffed into Inari age, or fried tofu pouches that have been marinated in a sweet soy broth. The result is a delicious and filling meal or snack that can be enjoyed at any time. Topped with optional extras like sesame seeds, pickled ginger, or chopped scallions, this Inarizushi recipe can be customized to suit your personal taste. Whether you're new to Japanese cuisine or a seasoned sushi lover, this recipe offers a unique take on traditional sushi that is sure to impress.

Common questions

  1. Can I use regular rice instead of sushi rice? - It is recommended to use sushi rice for this recipe as it has the perfect texture and stickiness for making Inarizushi. Regular rice may not give you the desired results.
  2. Can I substitute the rice vinegar with another type of vinegar? - Rice vinegar is traditionally used in Japanese cuisine and gives the rice a unique flavor. It is best to use rice vinegar for an authentic taste. Substituting with other types of vinegar may alter the flavor of the dish.
  3. Can I make the tofu pouches from scratch? - It is possible to make the tofu pouches from scratch, but it can be time-consuming. If you prefer, you can find pre-made Inari age (seasoned fried tofu pouches) in most Asian grocery stores or online.
  4. Can I add other fillings to the Inari age? - Inarizushi is traditionally made with just sushi rice stuffed in the tofu pouches. However, you can get creative and add other fillings such as diced vegetables, cooked shrimp, or fried tofu if you prefer.
  5. How long can I store the prepared Inarizushi? - Inarizushi can be stored in an airtight container in the refrigerator for up to 2 days. It is best to consume it fresh for optimal taste and texture.

Serving dishes and utensils

  • Rice cooker - A rice cooker is a convenient tool for cooking the sushi rice.
  • Saucepan - If you don't have a rice cooker, a saucepan can be used to cook the rice on the stovetop.
  • Large bowl - A large bowl is needed to mix the sushi rice with the vinegar mixture.
  • Small saucepan - A small saucepan is used to heat and dissolve the vinegar, sugar, and salt for the rice seasoning.
  • Spoons - Regular spoons are needed for transferring the rice to the tofu pouches and for folding the pouches.
  • Damp cloth - A damp cloth is used to cover the rice while preparing the Inari age, to prevent it from drying out.

Origin stories

Inarizushi, a beloved form of sushi, has its origins in Japan. Legend has it that it is named after the Shinto god Inari who, according to folklore, had a fondness for fried tofu. Thus, Inari’s messengers, who were foxes, are often depicted with a piece of Inari sushi in their mouths. This is why you'll sometimes see Inarizushi referred to as "fox sushi." Now, it's enjoyed far and wide, not only in Japan, but all over the world, with its unique sweet-and-savory combination appealing to a broad spectrum of palates.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.