Inari Sushi

Inari Sushi

  • By
    The Food Studio
  • Time
    30 minutes
Inari Sushi

You may have seen the photo and wondered, "Wait, is this sushi?" Yes, it absolutely is. Inari sushi is made of vinegared/sushi rice wrapped in a deep-fried tofu pocket called "abura-age." It's sweet with hints of sour and is typically enjoyed as a snack or picnic food. The name of the dish comes from Inari foxes, believed to be the messengers of the Japanese deity Inari. It is said that these foxes love tofu pockets, which is why it's common to see inari sushi as an offering in Japanese shrines. If you're already familiar with how to make sushi rice, making inari sushi will be a breeze. You might even get into the habit of making them regularly. We hope you enjoy this delicious dish with family and friends.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber


  • 5.3  oz Rice (uncooked)
  • 0.76  cup Water
  • inch Dried Kelp
    • A
    • 1.5  tbsp Vinegar
    • tbsp Sugar
    • 0.5  tsp Salt
  • tbsp Roasted white sesame seeds
  • Sheets Abura-age/thin deep-fried tofu
    • B
    • 0.85  cup Dashi
    • tbsp Sugar
    • tbsp Mirin (Sweet sake)
    • tbsp Soy sauce
  • as needed Pickled Sushi Ginger (Gari)


Step 1

  • After washing rice, place the washed rice in a rice cooker. Add water and kelp and let it rest for 30 minutes before cooking.
  • Once the rice is cooked, transfer it to a wide, shallow container. Combine ingredients A well before mixing it with the rice. Use a paper fan to cool the rice while you mix. -Mix the rice with white sesame seeds and divide it into six equal portions.

Step 2

Place the abura-age(thin deep-fried tofu) in a colander and pour hot water over them to remove excess oil. Let them dry afterward. Use a chopstick or a rolling pin to roll the abura-age flat. This will make them easier to pry open. Cut the abura-age in half. Use half of them as is, and turn the other half inside out. In this way, you can enjoy the different textures of tofu.

Step 3

Combine ingredients B in a pot. Cover with a drop-lid and simmer the abura-age in it. These are going to be Inari tofu pockets. Keep simmering until the liquid reduces. Let cool.

Step 4

Stuff the tofu pockets with sushi rice. Serve with sweet and sour as needed.

Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.