Stuffed Inari Sushi Recipe

---

This stuffed inari sushi recipe is for those that crave sushi but want something quick! In this dish, I am using pre-made rice, but feel free to make your own white rice or use leftover rice. The type of rice is important for this recipe because you will need it to be sticky! Short grain rice (Japanese sushi rice) is used so the rice sticks to the inari tofu pocket.

I love that how this inari sushi recipe is so versatile – can be made fancy or simple, which makes this meal perfect for busy families and college students. If you have extra time, you can make more fillings to go inside. If you want something quick, you can mix the rice with furikake and have a yummy meal!

What is Inari Tofu?

Inari (deep fried tofu) is a Japanese ingredient that is deep fried and cooked in a sweet dashi sauce. The inari tofu tastes sweet and savory with a hint of umami! Since it’s cooked in the sauce, the inari comes soaked in the liquid. When you cut the tofu, it is hallow so you can use them as inari sushi pockets (stuffed inari).

These inari sushi pockets are usually served in a bento or lunchbox to be enjoyed at a picnic or for a quick lunch at home.

Where to Buy Tofu Pockets?

I bought my inari tofu pockets at H-Mart (korean grocery store). You can find them at most asian grocery stores. I have found that most of them taste very similar so I don’t have a particular brand I like. When I buy the store bought versions, I throw away the vinegar packet because I like to adjust according to my personal taste (how sour and sweet). If you’re in a rush, you can add their vinegar pocket.

INGREDIENTS YOU NEED FOR INARI SUSHI:

Please keep in mind that the more fillings you do, the longer the inari sushi recipe will take ◡̈ If you want to do half tuna and half avocado, you will need to half the recipe below. I recommend combining them both too for super excellent flavor as the acidity of the avocado balances the tuna mayo!

Sushi Rice –

• 1.5 cup cooked short grain rice (use short grain rice so the rice sticks together more!)
• 1.5 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon sesame oil (optional)
• sesame seeds (optional)

Tuna Mayo Filling (serving: 16 pouches) –

• 1.5 tablespoon kewpie mayo
• 1/2 teaspoon togorashi (Japanese 7 spice)
• 1.5 teaspoon sriracha
• 1/4 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1 can tuna (korean tuna preferred)
• green onions and sesame seeds to garnish
• avocado slices to garnish

Avocado Filling (serving: 16 pouches) –

• 1 avocado, mashed
• 1/4 teaspoon salt
• pinch of sugar
• 1/2 lemon, juiced
• 1/2 teaspoon sesame oil
• sliced korean yellow radish, to garnish (optional, adds a nice crunch!)

Stuffed Inari –

• sushi rice
• 1 packet of store bought inari (seasoned tofu pouches) – 16 pouches
• filling of choice (tuna mayo, avocado, salmon, or furikake)
• sesame seeds (to garnish)
• green onions (to garnish)

More Filling Ideas –

• salmon poke or salmon sashimi
• seaweed salad
• tobiko
• seaweed salad
• furikake seasoning

STEPS TO MAKE THE INARI SUSHI:

• Step 1. Heat up cooked white rice and let it cool. To make sushi rice, add 1.5 tablespoons rice vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/2 teaspoon sesame oil (optional) to the cooked rice. Mix together and set aside. It is optional, but I like to sprinkle in some sesame seeds.

• Step 2. Make your filling of choice by mixing all the ingredients together. The more fillings you make, the longer the recipe will take ◡̈
  • avocado filling – 1 mashed avocado, 1/4 teaspoon salt, pinch of sugar, 1/2 juiced lemon, 1/2 teaspoon sesame oil and sliced korean yellow radish (optional, adds a nice crunch!)
  • tuna filling – 1.5 tablespoon kewpie mayo, 1/2 teaspoon togorashi, 1.5 teaspoon sriracha, 1/4 teaspoon sugar, 1/2 teaspoon sesame oil, 1 can tuna (korean tuna preferred)

• Step 3. I used store bought inari packets. Open the inari carefully because it has a lot of liquid inside. Gently squeeze out the liquid from the inari pouch and be careful not to rip open the tofu. Discard the liquid.

• Step 4. Open the Inari pockets. Stuff the inari packets with little bit of rice to start. To make the stuffed inari, you will need to make a well in the middle. Add enough rice so the pouch looks filled with rice on all edges.

• Step 5. Add your filling of choice inside the inari pocket. You can add garnishes such as sesame seeds, green onions, and radishes to the top. Enjoy while fresh. If you refrigerate the stuffed inari, the rice may get hard 😉

Storage Options

• I recommend to make as many stuffed inari pouches that you will eat. If you have extra leftover, you can place them in the fridge in a storage container. When you want to eat them, take out the filling and heat the inari and rice ONLY in the microwave for 1 minute with a moist paper towel. Then, add the filling back on top of the inari pouch.

---

Sign up for my newsletter (no spam I promise!) so you never miss a new recipe from Cook with Dana ◡̈

---

Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!