3 Ingredient Inari Sushi at Home
Inari sushi or Inarizushi is a little pocket of fried tofu stuffed with a slightly sweet, seasoned rice. It’s the ultimate Japanese snack that has no raw ingredients and is easy to make at home.
Servings: 12
Calories: 71kcal
Equipment
Ingredients
- About 1.5-2 cups Japanese sticky rice or 2.5-3 cups, cooked
- 12 Inari/Aburrage pouches juices reserved
- 1 teaspoon toasted sesame seeds
Instructions
- Wash and rinse rice and cook as directed.
- Fluff the rice with a rice paddle to release some steam and make the rice fluffy.
- Open the package of inari pouches, and drain the liquid from the bag or can into a separate small bowl or cup.
- Transfer rice into a large mixing bowl and sprinkle with reserved inari liquid and sesame seeds.
- Lightly toss the rice together, taking care not to mash it.
- Carefully open each inari pouch in the palm of your hand and gently fill each with a spoonful of rice. You can use your spoon or fingers to lightly press the rice into the pouch.
- Place the inari rice-side down on a plate, and serve immediately.
Notes
- Purchase inari pouches from an Asian grocery store. I usually find them in the refrigerated section next to the tofu blocks. Sometimes, they’re in the frozen section by the frozen fish and sushi supplies. They’re also occasionally found canned in the Japanese food section. I highly prefer the refrigerated/frozen kind.
- After assembling, inari can be tightly covered and left at room temperature for up to 2 hours. I recommend eating the inari immediately after assembling, as the vinegared rice can get hard and dry after a long time.
- I recommend only making as many as you can eat in one sitting, as inari that are refrigerated overnight are usually hard and dry. You’ll want to keep the aburaage/inari pouches and rice separate, and season the rice immediately before assembling.
Nutrition
Serving: 1g | Calories: 71kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Sodium: 84mg | Sugar: 4g