Inari Sushi (Inarizushi)

Featured Comment:

“I have been making inarizushi for decades and this article opened my eyes in many ways. Will make use of all the “tips”!”
– Jan M

Jump to

What is Inari Sushi (Inarizushi)?

Inari sushi, known in Japanese as “inarizushi (稲荷寿司),” is a unique sushi variant made of sweet and savory fried bean curd filled with vinegared rice (sumeshi). In Japan, it is also referred to as “Onari-san,” “Oinari,” or simply “Inari.”

This form of sushi involves using fried tofu pouches (aburaage) shaped into a pocket, which is then seasoned to be sweet or spicy. It is subsequently stuffed with sushi rice, either plain or combined with cooked additions like carrots and shiitake mushrooms.

Inarizushi (inari sushi/ stuffed tofu touches) with various toppings on a slate style square plate

The association between Inari and foxes stems from the belief that the fox is the deity’s messenger or servant. While the white fox doesn’t exist in reality, its depiction in mythology as a white creature could symbolize its purity or supernatural, otherworldly qualities.

The idea that the fox’s favorite food is fried tofu (aburaage) is rooted in folklore and religious traditions. The deep-fried tofu pouches used in making Inari sushi are reminiscent of the offerings made at Inari shrines. In this context, fried tofu has significance beyond just being a tasty foodstuff – it also has religious connotations.

The concept that the fox was revered because it hunted rats, which are pests to crops, ties back to Inari being a deity of rice and agriculture. By this logic, it was believed that by venerating the fox and making food offerings, people could ensure a good harvest. Over time, this evolved from offering tempura rats (also referred to as aburaage because it was fried “age” in oil “abura”) to offering fried tofu.

This is how a dish made with deep-fried tofu came to be called “inari.” So, inari sushi is “sushi” made from “inari (deep fried tofu).”

Inarizushi (inari sushi/ stuffed tofu touches) with various toppings on a slate style square plate - top down view

Kind of Tofu to Use

Navigating the wide assortment of fried bean curds in a Japanese supermarket can be a captivating experience. There is a surprising variety, with distinctions in thickness, size, and shape. This diversity can be somewhat perplexing, even for people in Japan, particularly for those embarking on the adventure of making inari sushi from scratch.

In Japan, seasoned aburaage purpose-built for sushi is readily available, providing a convenient option for those not interested in starting from scratch. However, for culinary enthusiasts desiring to prepare their own, the question arises: which type of aburaage should I choose?

already prepared aburaage for inari sushi — Pre-packaged aburaage for inari sushi

To address this question and alleviate potential confusion, this section will shed light on the most suitable types of fried tofu for use in inari sushi.

Abura-age (油揚げ): Also known as “Usuage (thinly fried)” in some regions, abura-age is the most common type of fried tofu that is deep-fried throughout, lending it a texture that is flexible and robust. Its ability to hold its form when filled makes it an ideal candidate for inari sushi.
Kyo-age (京揚げ): This variety is popular in the Kansai region and differs from abura-age (or usuage) by the thickness of the tofu used. The thicker cut results in some raw tofu being retained after frying. While this yields an intriguing texture, it also makes the tofu difficult to open and fill, reducing its suitability for inari sushi.
Mukashiage (昔揚げ): This term refers to deep-fried tofu made with a traditional method. It is recognized by its moist, soft texture and pronounced tofu flavor. Despite these attractive attributes, its thickness and rich tofu-like texture make it less optimal for inari sushi, due to challenges in opening and filling the tofu pouch.

In the vast panorama of deep-fried tofu, it has been determined that abura-age, or “thinly fried,” is the most suitable for crafting inari sushi. However, the variety of deep-fried tofu extends far beyond this singular type.

Deep-fried tofu has no universal shape or name. A stroll through a supermarket aisle might reveal rectangular and square shapes and a wide range of sizes. When it comes to assembling inari sushi, the preparation method differs based on the shape of the tofu. Rectangular pieces are typically halved, and the cut end is filled with sushi rice. In contrast, square pieces are cut at the end, creating a pocket for the rice.

Aburaage as miso soup ingredient — This is the perfect type of aburaage to make inari sushi

Among the available options, my recommendation leans toward square one. This preference arises due to the variable length ratio found in rectangular pieces; while some are long, others are notably shorter, creating inconsistencies.

You can also cut square fried tofu into diagonals and use triangles to make inari sushi, but I recommend using the squares as they are because it is easier.

In summarizing the key points discussed, the ideal selection for inari sushi preparation would be thinly fried tofu, specifically of the square variety.

Filling Ideas

Traditionally, inari sushi is made with plain vinegared rice and fried tofu. However, in recent years, a modern version of inari sushi has been developed, sometimes with a twist in the rice that is put in.

Japanese sushi rice in a sushi oke half covered with a teal tea towel top down — Standard sushi rice (vinegared rice)

Sushi rice is used in inari sushi in the first place because it has the great advantage that it does not go rancid over time compared to normal cooked rice and does not become hard even when cold, so it is delicious even when left out to be prepared.

The following are examples of rice used as fillings in addition to plain sushi rice these days:

Mixed Rice: This type incorporates other ingredients into the sushi rice for additional flavor and texture. These can be finely chopped pickles, vegetables such as carrots, or even proteins such as chicken or shrimp.
Mushroom: In some versions of inari sushi, sautéed shiitake mushrooms are chopped and mixed into the rice, offering some sweet and savory flavor.
Colorful vegetables: A more visually appealing variation incorporates colorful vegetables mixed into the sushi rice. This not only provides a variety of flavors but also makes sushi more visually appetizing. Vegetables like carrots and edamame tend to be preferred.
Sesame: This variation includes toasted sesame seeds mixed into the sushi rice. This addition provides the sushi with a nutty flavor and a slight crunch. Some people even mix in sesame oil too.
Furikake: Furikake is a sweet and savory Japanese seasoning made specifically to put on cooked rice. When mixed into sushi rice, it lends an additional layer of flavor to the inari sushi.

With these diverse fillings, inari sushi can be adapted to a wide range of taste preferences in modern days, while still upholding the essence of the traditional dish. However, the recipe presented in this article shows how to make traditional inari sushi.

Topping Ideas

The previous chapter delved into the fillings nestled within golden, fried tofu. Recently, an innovative and eye-catching style, known as “noseinari (のせいなり),” has risen to popularity in the world of inari sushi. With this unique technique, traditional inari sushi takes an adventurous flip, allowing vibrant toppings to reign supreme atop the delicacy.

Charming in its simplicity, Inari sushi has long donned a uniform brown attire. Although it has an allure, some felt it lacked the visual appeal to truly stand out. Enter the creative minds of contemporary culinary enthusiasts! They dared to reinvent, flipping the inari sushi upside down to adorn it with a confetti of colorful toppings.

In this recipe, I will introduce three types of toppings.

Crab meat and lemon peel: It is topped with canned club meat and lemon peel. It is very tasty with a dash of soy sauce!
Smoked salmon and salmon roe (ikura): Salmon and salmon roe are a golden combo for any occasion. A little wasabi paste and a dash of soy sauce complete this nose inari!
Boiled shrimp and lemon: If you don’t like raw seafood, I recommend using boiled shrimp here! Garnish with lemon for added color and flavor.

More detailed instructions are given in the recipe card at the end.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Authentic Inarizushi at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

1. How to make Inari

STEP

Roll the tofu pouches

Place the fried tofu pouches on a chopping board and roll them flat using a rolling pin. This step helps break the inside and will make it easier to open them later.

rolling aburaage (fried tofu pouch) with rolling pin on a wooden chopping board

STEP

Remove the oil

Bring a pot of water to a rolling boil and add the tofu pouches. This is to clean the excess oil off of the surface.

boiling aburaage (fried tofu touches) in water

Since tofu pouches float in water, use a drop lid to submerge them. If you don’t have a drop lid, use a wooden spatula or similar to push them down and hold them in the water.

aburaage (fried tofu pouch) topped with wooden drop lid

Boil for 2 minutes and then remove the pan from the heat.

STEP

Drain

Place a sieve in the sink and pour the tofu pouches through to drain the water. Rinse with cold water to wash further and cool.

STEP

Trim

Cut one edge of the tofu pouch, this will be the entry point when it comes to stuffing the rice in later.

discarding end of aburaage fried tofu pouch

STEP

Make the marinade

Take a small pan and add light soy sauce, dashi stock, mirin and turbinado sugar. Bring to a boil over and medium heat and stir to help dissolve the sugar.

STEP

Simmer the tofu pouches

Once the marinade is boiling, place the tofu pouches in the pan.

simmering aburaage (fried tofu pouch) in sweet marinade

Lower the heat to a simmer and place a drop lid on top to submerge all the pieces in the marinade. (If you don’t have a drop-lid, use a lightweight heatproof plate or similar.)

Aburaage topped with wooden drop lid in a sauce pan

Simmer until the liquid has reduced to one-third of its original volume.

STEP

Cool

Transfer the tofu pouches and the marinade to a heatproof sealable container and leave to cool.

STEP

Marinate

Once cool to the touch, seal with a lid and marinate in the refrigerator for at least one hour. (Preferably overnight if you have time.)

aburaage (fried tofu pouch) marinating in sealed container with lid

Jump to Full Recipe Measurements

2. How to assemble inari sushi

STEP

Make sushi rice

Make your own sushi vinegar by mixing salt, sugar, and rice vinegar in a small bowl until the sugar has dissolved. Place freshly cooked, hot rice in a wide container and add the sushi vinegar.

Pouring sushi vinegar mixture over warm rice

Mix until evenly distributed. Fan the rice as you mix to help cool it down.

STEP

Open the tofu pouches

Carefully peel the sliced edge of the tofu pouch open.

STEP

Shape the rice

Divide the rice into equal portions of each tofu pouch and then press them into a barrel shape. (Wet your hands with water before shaping to prevent the rice from sticking to your hands.)

STEP

Stuff the tofu pouches

Push the rice into the tofu pouches.

Gently push it down using the back of a spoon. Be careful not to press too hard and crush the rice.

pressing rice into fried tofu pouch with back of a spoon

STEP

Seal

There should be excess tofu pouch hanging over the rice. Fold it twice to seal the inari sushi.

STEP

Flip

Flip so that the seam is on the bottom and serve!

Jump to Full Recipe Measurements

3. Add toppings (optional)

It’s easy to customize your homemade inari sushi with extra toppings! Just follow these steps for shaping:

STEP

Trim the excess

Instead of folding and sealing, trim off the excess tofu with scissors. Leave about 1cm so that the tofu makes a wall to contain your additional toppings.

trimming end of tofu pouch to add extra fillings to inarizushi

STEP

Stand

Open the pouch so the edges are standing up.

STEP

Add fillings/toppings

Add your choice of extra fillings or toppings. In this picture, I’ve added crab meat.

adding canned shredded crab to inarizushi

Enjoy personalizing your inari sushi!

Jump to Full Recipe Measurements

Holding inarizushi in hand topped with edible leaves

Tips & Tricks

Removing Oil: To enhance the taste of your inari sushi, remove the oil from the fried tofu. This can be done by boiling the tofu in water, which not only expels the oil but also mitigates any bitter or stale taste from the oil.
Using a Drop Lid: Tofu pouches float in liquid, so ensure every piece of tofu is effectively immersed in hot water and thoroughly rid of oil by using a drop lid during boiling. This method guarantees uniform cleaning of each tofu piece and the drop lid can be used again for even marinating.
Choosing the Right Sugar: While ordinary sugar can be used, Turbinado sugar is preferred. It dissolves slowly during the cooking process, reducing the risk of burning and improves the overall taste.
Overnight Storage: Storing your prepared tofu overnight allows the flavors to seep in more profoundly. This process results in a juicy inari and a firm texture that is less prone to tearing.
Packing the Rice: It’s best to pack the sushi rice when it is moderately warm but not hot. Rice that has cooled down completely may prove difficult to mold since it tends to dry out.
Filling the Tofu: When filling the fried tofu pouches, it’s easier if the sushi rice is shaped like a bale, similar to nigirizushi. If you use too much force when shaping the rice, it will become too hard, and if it is too soft, it will fall apart when you are eating it. It is important to use the same degree of force as when making rice balls. Essentially press the rice together until it holds its shape, but avoid crushing the rice or pressing too hard.

How to Store

Inari sushi’s storage guidelines differ depending on its components. If it’s just the skins, refrigeration provides a safe and convenient storage method.

However, for fully assembled inari sushi—complete with rice filling—refrigeration can be a bit of a double-edged sword. While it can keep the sushi for a few days, it’s generally not recommended because the rice tends to harden in the refrigerator, diminishing the overall experience.

Storing at room temperature presents another set of considerations. The sushi must be kept away from direct sunlight and in a cool location to maintain its freshness. Wrapping it can also help prevent dryness. However, inari sushi doesn’t have a long shelf life at room temperature, so it’s best to eat it as soon as possible. If you live in a warmer climate, avoid keeping the sushi at room temperature for prolonged periods.

Alternatively, freezing is a viable option for longer-term storage. Each piece of inari sushi can be individually wrapped in plastic wrap, placed in an airtight bag to ward off dryness, and stored in the freezer. When it’s time to enjoy your sushi, microwaving is the recommended method for defrosting as natural thawing may lead to the rice drying out. Frozen inari sushi can typically be stored for up to a month.

Storage summary

Room temperature – Within a day.

Refrigerated – 2-3 days.

Frozen – About a month.

FAQ

What is the Origin of Inari Sushi?

Inari sushi is a type of sushi that has roots in the Edo period (1603-1868) in Japan. Inarizushi first made its appearance in the written record towards the end of the Edo period in a book called “Morisada Mankou (守貞漫稿),” a chronicle of the customs and various other things related to the three capitals of Japan – Edo, Kyoto, and Osaka. At the time, Inarizushi was a well-loved dish by the common people due to its affordability, delicious taste, and convenience.

A depiction of an Inarizushi vendor can be found in another book published in 1852 called “Kinsei Akinai Zukuri Kyoka-awase (近世商賈尽狂歌合). These vendors were known as “furi-uri,” a term referring to those who sold their goods by hanging them from a balance pole and walking around to sell them. The goods, in this case, Inarizushi, were carried in a colander, wooden bucket, wooden box, or basket.

Towards the very end of the Edo period, Inarizushi shops began to emerge. These shops marked a significant evolution from the mobile furi-uri sellers and are said to have been prosperous. As such, Inarizushi went from being a dish sold by roaming vendors to a staple in dedicated establishments, attesting to its enduring popularity.

Is inari sushi popular in Japan?

Although not as popular as other types of sushi, such as nigirizushi and gunkanmaki, it is still very popular in Japan.

Does inari have fish in it?

Yes and no. If you use dashi stock made from dried bonito flakes when seasoning fried tofu, you can say there is fish in it; if you use dashi stock made from vegetables only, you cannot say so.

Is inari served warm?

In Japan, some people prefer to eat it chilled, and some prefer it at room temperature. In supermarkets in Japan, it is usually sold at room temperature, so I suppose room temperature is most common.

I hope you enjoy this Inari Sushi recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!