Inarizushi

Inarizushi (Tofu Pouch Sushi)

Inarizushi is a classic Japanese sushi where seasoned sushi rice is tucked into sweet-savory simmered tofu pouches (aburaage). It is beloved for bento boxes and casual meals, offering a tender, slightly chewy contrast to the rice.

Prep

25 min

Cook

25 min

Total

50 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •400 g (2 cups) Japanese short-grain rice, rinse until water runs clear
• •480 ml (2 cups) water, for cooking rice
• •20 g (2 tbsp) rice vinegar
• •15 g (1 tbsp) granulated sugar
• •5 g (1 tsp) fine sea salt
• •6 pieces aburaage (fried tofu pouches), look for rectangular pouches, not thick atsuage
• •300 ml (1¼ cups) dashi, kombu + bonito dashi; kombu-only is acceptable
• •60 ml (¼ cup) soy sauce (koikuchi)
• •40 g (3 tbsp) sugar, for the simmering liquid
• •15 ml (1 tbsp) mirin
• •1 tsp usukuchi (light) soy sauce, optional, for deeper color

Steps

1. 1 Rinse 400 g short-grain rice in cold water, changing the water 3–4 times until it runs clear. Drain and let rest 15 minutes.
2. 2 Cook rice with 480 ml water in a rice cooker, or on the stovetop: bring to a boil, cover, simmer on low 12 minutes, then rest off heat 10 minutes. Do not lift the lid.
3. 3 While rice cooks, prepare aburaage: pour just-boiled water over the pouches in a bowl to soften and remove excess oil; gently squeeze (do not tear) and pat dry.
4. 4 Make the simmering broth: combine 300 ml dashi, 60 ml soy sauce, 40 g sugar, and 15 ml mirin in a wide pan. Bring to a gentle simmer and stir until sugar dissolves.
5. 5 Add the prepared aburaage to the simmering broth in a single layer. Simmer uncovered 10–12 minutes, turning once, until the pouches are deeply colored, very tender, and the broth has reduced by about half. If it becomes too dry, add a splash of water.
6. 6 Remove aburaage and let cool in a small amount of the reduced broth so they stay moist; reserve the broth.
7. 7 Mix sushi seasoning (su-meshi) in a small bowl: 20 g rice vinegar, 15 g sugar, 5 g salt. Stir until fully dissolved.
8. 8 Transfer hot cooked rice to a hangiri or wide bowl. Drizzle the seasoning evenly over the rice and cut-fold with a rice paddle while fanning to give it a glossy sheen. Let cool until just warm, not hot.
9. 9 To assemble, hold one pouch open and spoon about 35–40 g of seasoned rice into a loose ball. Tuck it gently into the pouch so the rice fills it about two-thirds full (do not overstuff or the pouch will tear).
10. 10 Arrange inarizushi on a plate with the open side up or slightly tilted. Optionally drizzle a few teaspoons of the reserved simmering broth over each to add gloss and flavor.
11. 11 Serve at room temperature. Doneness cues: pouches should be pliable and easily bitten through, rice grains distinct and glossy. Consume within 1 day for best texture; refrigerate in a sealed container.