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Made of vinegared rice tucked inside little deep-fried tofu pockets, Inari sushi is easily one of the easiest sushi to make at home. It's vegetarian and vegan friendly too!
Inari Sushi
INGREDIENTS
For Sushi Rice
- 2 rice cooker cups uncooked Japanese short-grain rice (180 ml x 2 = 360 ml; 2 rice cooker cups yield roughly 3-4 servings (3 ½ US cups or 660 g); makes 12 Inari sushi pieces)
- 1½ cups water (We'll cook the rice on the firm side as it will be seasoned with sushi vinegar; the rice-to-water ratio for sushi rice is 1 to 1, instead of 1 to 1.1 or 1.2 for regular steamed rice)
- 1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches, 5 cm x 5 cm; optional, but it will give a nice aroma!)
- 4 Tbsp rice vinegar (I used Mizkan Natural Rice Vinegar and added the rest of seasonings. If you use Mizkan Seasoned Rice Vinegar, skip the sugar and salt below)
- 2 Tbsp sugar
- 1 tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)
For Inari Sushi
- 1 Tbsp toasted white sesame seeds
- 12 Inari age (seasoned fried tofu pouch) (reserve the liquid left in the package; for my homemade Inari age recipe, click here)
For Garnish
- sushi ginger (gari) (to garnish)
- 5 shiso leaves
INSTRUCTIONS
To Make Sushi Rice
- Gather all the ingredients. Prepare sushi rice ahead of time.
- Use your fingers to gently wash the rice with your fingers in a circular motion and rinse a couple of times until the water is clear. Drain into a fine-mesh sieve and shake off excess water.
- Put the well-drained rice in the rice cooker bowl and add measured water to just under the 3-cup line of your rice cooker pot. If your rice cooker has a “Sushi Rice” mode, add water up to that line. Place the kombu on top of the rice, let the rice soak in the water for 20-30 minutes, and start cooking. If you don’t have a rice cooker, cook the rice in a heavy-bottomed pot over the stove or an Instant Pot with the amount of water I specified in this recipe.
- To make sushi vinegar, combine rice vinegar, sugar, and salt in a small bowl. Microwave it for 30-40 seconds till the sugar is completely dissolved. Alternatively, you can heat the sushi vinegar in a saucepan.
- Once the rice is cooked, discard the kombu. If using a wooden sushi oke (also called hangiri), moisten it completely with running water and drain it well. Transfer the cooked rice to the sushi oke, a large bowl, or a baking sheet lined with parchment paper. Spread out the rice evenly so it will cool faster.
- While the rice is hot, gradually pour the sushi vinegar all over the rice. Keep it at a lukewarm/room temperature. With a rice paddle, gently “slice” the rice at a 45-degree angle to incorporate the sushi vinegar mixture and separate the chunks of rice. Do not stir or mix the rice because the grains may break and the rice will become mushy. While using this slicing motion, vigorously fan the rice with a paddle fan or another type of fan. This cools the rice and takes away the excess moisture. Fanning makes the rice shine and keeps it from becoming mushy. Cover the prepared sushi rice with a damp towel (or paper towel) and keep it for a few hours at room temperature.
To Make Inari Sushi
- Now let's make Inari sushi! Take out the inari age from the fridge.
- Sprinkle sesame seeds over the sushi rice and gently "slice" the rice to combine. Divide the sushi rice into quarters (make three Inari sushi pieces with each quarter of sushi rice).
- Drain the Inari age and reserve the juice/cooking liquid. Moisten your hands with it and place a small handful of sushi rice (¼ cup) in your palm.
- Make the sushi rice into an oblong shape. Repeat with the rest of sushi rice. You should be able to make 12 rice balls.
- Carefully open the Inari age pockets, separating the skin all the way to the bottom (be gentle as the skin is thin). Fold the skin outward on the top.
- Stuff each rice ball into Inari age. The sushi rice should be stuffed all the way so that the two corners look smooth and round.
- Close the Inari age by folding both edges down.
- Then fold the rest of the edges to seal the rice ball. Place the seam side down and continue with the rest of Inari age. Leftover Inari age can be stored with the liquid in the freezer for up to a month. If you store it in an airtight container in the refrigerator, we recommend using it within 2-3 days.
- Kansai-Style: Another style of Inari Sushi is to decorate it with colorful ingredients. Keep the bag open on top and tuck in the edges of Inari age inside the pocket so you will have nice smooth round edges. You can decorate the top as you like. Here I used sliced cucumber, ikura (salmon roe), shredded egg crepe (kinshi tamago), and cooked salmon flakes.
To Serve
- Serve Inari Sushi at room temperature. Garnish with shiso leaves and sushi ginger, as desired.
To Store
- Leftovers can stay in a cool place for several hours and should be consumed within the same day they're prepared. However, they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel. This way the food stays safe in a cool environment, but the rice doesn't get hard from cold air in the refrigerator.
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