Japanese
Inarizushi
Sweet-simmered aburaage pockets are filled with lightly seasoned sushi rice for a comforting home-style Japanese meal. The rice should be gently vinegared and the tofu pouches juicy, tender, and softly sweet.
Watch it madeCooking with Dog · 8:34
Ingredients
- Japanese short-grain rice1 rice cooker cup, about 150g
- Water for cooking rice200ml
- Rice vinegar2 tbsp
- Sugar for sushi rice1 tbsp
- Fine sea salt1/2 tsp
- Toasted white sesame seeds1 tbsp
- Aburaage tofu pouches4 rectangular sheets
- Dashi180ml
- Soy sauce2 tbsp
- Sugar for simmering aburaage2 tbsp
- Mirin1 tbsp
Method
- Rinse the rice in several changes of water until the water is mostly clear, drain well, then soak with 200ml water for 20 minutes before cooking.
- Cook the rice in a rice cooker or covered pot until tender, then let it steam off the heat for 10 minutes.
- Mix the rice vinegar, 1 tbsp sugar, and salt until dissolved to make sushi vinegar.
- Transfer the hot rice to a wide bowl, sprinkle over the sushi vinegar, and fold gently with a rice paddle while fanning until glossy and warm, not hot.
- Fold the toasted sesame seeds into the seasoned rice, cover with a damp cloth, and set aside.
- Gently roll each aburaage sheet with a chopstick or rolling pin to loosen the layers, then cut each sheet in half to make 8 pieces and carefully open them into pockets.
- Place the aburaage in boiling water for 2 minutes to remove excess oil, then drain, rinse briefly, and press gently between your hands or paper towels.
- Combine the dashi, soy sauce, 2 tbsp sugar, and mirin in a small saucepan and bring to a simmer.
- Add the aburaage pockets, place a drop lid or parchment round directly on top, and simmer gently for 12 to 15 minutes until the liquid is mostly absorbed.
- Let the aburaage cool in the remaining simmering liquid, then gently squeeze each pocket just enough so it stays moist but does not drip.
- With damp hands, divide the sushi rice into 8 small oval portions.
- Fill each aburaage pocket with one rice portion, tuck the open edge inward, and place seam-side down.
- Serve at room temperature, optionally with pickled ginger on the side.
Common questions
Can I substitute the aburaage tofu pouches if I can't find them?
You can use thin fried tofu pouches, commercially prepared inari age, or make them by frying thin tofu sheets until golden and simmering briefly in the same dashi-soy-sugar mixture. Regular tofu won’t work well because it won’t hold the filling.
How far ahead can I make inarizushi, and how long does it take?
The rice takes about 30–40 minutes including soaking and cooking, plus 10 minutes steaming and 15–20 minutes for seasoning and stuffing. For best texture, make it the same day, but you can prepare the aburaage and rice a few hours ahead.
What are the most common mistakes when making inarizushi?
Overcooking the rice, stirring too roughly, and not draining the aburaage enough are the biggest issues. Also avoid filling the pockets while the rice is piping hot, or it can steam the tofu too much and make the rice mushy.
How should I store leftover inarizushi?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature before serving, because cold inarizushi can taste firm and dull. Avoid freezing, as the rice texture becomes dry and grainy.
What should I serve with inarizushi, and can I change the filling?
Serve it with miso soup, pickled ginger, or a simple cucumber salad. The filling is usually just sushi rice, but you can add a little sesame seed, finely chopped carrot, or cooked shiitake; keep additions small so the pockets close neatly.