Sesame Inari Sushi with Sweet Tofu Pouches

Why You’ll Love This Recipe

• Savory-sweet tofu pockets plus sesame-kissed sushi rice equals pure comfort in every bite.
• Kid-approved, picnic-ready, and tidy to eat—no chopsticks required.
• Customizable: fold in tiny carrot cubes or shiitake for color and umami.
• Make components ahead and assemble in minutes for stress-free hosting.

Grocery List

• Produce: 1 medium carrot (optional), 4 dried shiitake or 1 cup fresh shiitake (optional), fresh herbs or shiso for garnish (optional)
• Dairy: None
• Pantry: Japanese short-grain rice, aburaage (fried tofu sheets), rice vinegar, soy sauce, mirin, sugar, fine sea salt, dashi (liquid or instant granules), sake (optional), toasted sesame seeds

Full Ingredients

Sweet Soy-Simmered Tofu Pouches (Inari-age)

• 8 aburaage (fried tofu) sheets, halved to make 16 pockets
• Boiling water for blanching (about 1 liter)
• 1 1/2 cups (360 ml) dashi (or 360 ml water + 1 tsp instant dashi granules)
• 1/3 cup (80 ml) soy sauce
• 1/3 cup (80 ml) mirin
• 3 tbsp (36 g) sugar
• 2 tbsp (30 ml) sake (optional)

Sesame-Flecked Sushi Rice

• 2 cups (360 g) Japanese short-grain rice
• 2 1/4 cups (530 ml) water
• 1/4 cup (60 ml) rice vinegar
• 1 1/2 tbsp (18 g) sugar
• 1 tsp (6 g) fine sea salt
• 2 tbsp (16 g) toasted sesame seeds (white, black, or a mix)
• Tezu (for hands): 1/2 cup (120 ml) water mixed with 1 tsp rice vinegar

Optional Mix-Ins & Garnish

• 1/2 cup (70 g) finely minced carrot
• 1/2 cup chopped shiitake (rehydrated dried or fresh)
• 1 tsp neutral oil (if sautéing)
• 1 tsp soy sauce + 1/2 tsp sugar (to season the veg; optional)
• Extra toasted sesame seeds, shichimi togarashi, or pickled ginger for serving (optional)

Step-by-Step Instructions

Step 1: Rinse, soak, and cook the rice

Place the rice in a bowl and rinse under cool water, swishing gently, until the water runs mostly clear (4–5 changes). Drain well and soak the rice in fresh water for 20 minutes. Drain again. Cook with 2 1/4 cups (530 ml) water in a rice cooker (white rice setting) or on the stovetop: bring to a boil, cover, reduce to low, and simmer 12 minutes. Turn off the heat and let steam, covered, for 10 minutes.

Step 2: Prepare the tofu pouches (de-oil and open)

Lay each aburaage flat and roll over it with a rolling pin to loosen layers. Cut each sheet in half to make 16 rectangles. Gently open a pocket in each half. Bring a pot of water to a boil and blanch the pockets for 1 minute to remove excess oil. Drain, rinse briefly under hot water, and press lightly between paper towels to remove moisture.

Step 3: Simmer the pouches in sweet soy

In a wide saucepan, combine dashi, soy sauce, mirin, sugar, and sake (if using). Add the aburaage in a single layer. Cover with a drop lid (otoshibuta) or a round of parchment. Simmer gently over medium-low heat for 12–15 minutes, turning once, until the pockets are plump and well seasoned. Remove from heat and let the pockets cool in the liquid for 5 minutes. Lift them out and gently squeeze so they are damp but not dripping. Reserve 1/2 cup of the hot simmering liquid if you plan to season vegetables.

Step 4: Make sushi vinegar and season the rice

In a small bowl, combine rice vinegar, sugar, and salt; stir until dissolved (warm briefly if needed). Transfer hot rice to a wide bowl (hangiri if you have one). Drizzle the seasoned vinegar over the rice and fold with a cutting motion to avoid mashing the grains, fanning as you go to cool. When the rice is just warm (about 30–35°C / 86–95°F), fold in the toasted sesame seeds.

Step 5: Prepare optional carrot and shiitake

Option A (quick simmer): Add the minced carrot and chopped shiitake to the reserved hot simmering liquid. Simmer 3–4 minutes until just tender. Drain very well and pat dry.

Option B (sauté): Heat 1 tsp neutral oil in a small pan over medium heat. Sauté carrot and shiitake 2–3 minutes until tender; season with 1 tsp soy sauce and 1/2 tsp sugar if desired. Cool and blot dry. Fold the vegetables into the rice.

Step 6: Shape the rice and fill

Prepare a small bowl of tezu (vinegared water) for your hands. With damp hands, scoop 35–40 g rice (about 2 tbsp) and shape into a compact oval that will fit your pouch. Gently open a tofu pocket and tuck the rice inside, seams neatly folded under or with the rice showing at the top. Repeat with remaining pockets and rice.

Step 7: Finish and serve

Arrange inari sushi on a platter. Sprinkle with extra sesame seeds or a pinch of shichimi togarashi. Let cool to room temperature before packing for a picnic or serving. Add pickled ginger on the side if you like.

Pro Tips

• Use a drop lid (otoshibuta) or parchment circle so the pouches absorb seasoning evenly without floating.
• Keep rice warm—not hot—when seasoning; fanning helps achieve that signature glossy texture.
• Tezu (vinegared water) prevents rice from sticking to your hands; re-dip often.
• For consistent size, weigh rice at 35–40 g per pouch or use a 2-tablespoon scoop.
• Using pre-seasoned inari skins? Skip Steps 2–3 and warm them briefly before filling.

Variations

• Veggie rainbow: Fold in minced carrot, shiitake, and 1/4 cup thawed edamame for color and protein.
• Furikake flair: Swap sesame seeds for 2 tbsp furikake (try shiso/yukari or nori-sesame blends).
• Brown rice twist: Use short-grain brown rice; increase water to 2 1/2 cups (590 ml) and cook 35–40 minutes for a wholesome bite.

Storage & Make-Ahead

Simmered tofu pouches can be made 3 days ahead; keep refrigerated in their cooking liquid. They also freeze well for up to 2 months (thaw overnight, warm gently in the liquid, and squeeze before filling). Seasoned sushi rice is best the day it’s made. Once assembled, inari sushi can be held up to 4 hours at cool room temperature or up to 24 hours refrigerated (cover to prevent drying; the rice will firm slightly when cold). For picnics, pack in a chilled container with an ice pack if the weather is warm.

Nutrition (per serving)

Approximate for 2 pieces: 300 kcal; 51 g carbohydrates; 7 g protein; 7 g fat; 2 g fiber; 650 mg sodium. Values will vary based on mix-ins and exact brands.