Rice Stuffed Tofu Pockets (Inari Sushi)

Rice Stuffed Tofu Pockets (Inari Sushi)

The Spruce / Kristina Vanni

Prep: 30 mins
Cook: 60 mins
Assemble: 10 mins
Total: 100 mins
Servings: 10 servings
Nutritional Guidelines (per serving)
118 Calories
3g Fat
20g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 118
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 120mg 5%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 2%
Total Sugars 6g
Protein 3g
Vitamin C 1mg 6%
Calcium 44mg 3%
Iron 1mg 4%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Inari sushi is made by filling a pouch of seasoned fried tofu (abura age) with sushi rice. It is named after the Shinto god, Inari, who is said to have had a fondness for tofu. Deep-fried tofu pouches became so popular in Japan that by the 1980s, 300,000 to 450,000 pouches were made every day and roughly 1/3 of the soybeans used for tofu were used for the deep-fried pouches. 

These tofu pockets are a portable, healthy, everyday vegetarian dish. You can dress these up any way you wish, as this is just the most basic recipe to make inari. Some of the most common inari stuffings include steamed vegetables with rice and furikake, radish, and rice.

These are traditionally Japanese, but they were also very popular in Korea because of the long 19th-century colonization of Korea by the Japanese.

Ingredients

  • 2 cups sushi or medium grain rice

  • 2 tablespoons rice vinegar

  • 2 teaspoons granulated sugar

  • 2 sheets roasted seaweed, crumbled

  • 10 square Inari tofu pockets, halved

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rice stuffed tofu pockets

    The Spruce / Kristina Vanni

  2. Cook rice in rice cooker or in a pot on the stove. 

    Cook rice

    The Spruce / Kristina Vanni

  3. Once the rice is done, fluff the rice with a spoon.

    fluff rice after cooking

    The Spruce / Kristina Vanni

  4. Let rest with the lid on for another 10 to 15 minutes.

    Cover rice in the pot

    The Spruce / Kristina Vanni

  5. In a bowl, combine sugar with the vinegar, whisking to combine.

    Combine sugar with vinegar in a bowl

    The Spruce / Kristina Vanni

  6. Transfer the rice to a very large wooden bowl or salad bowl. Spread out in a thin layer so that the rice cools.

    Transfer rice to bowl

    The Spruce / Kristina Vanni

  7. Fan with a fan or magazine and when it's cool enough to handle, mix in the vinegar-sugar mixture to the rice. Keep fanning as you combine.

    Fan rice to help it cool

    The Spruce / Kristina Vanni

  8. Then, mix in the crumbled seaweed laver.

    Mix the seaweed into the seaweed

    The Spruce / Kristina Vanni

  9. Wet your hands with rice vinegar so the rice doesn't stick to you and loosely separate the rice into 20 portions.

    rice and seaweed on a wood board

    The Spruce / Kristina Vanni

  10. Shape each into an oval and press firmly into the inari pockets.

    Rice Stuffed Tofu Pockets (Inari Sushi)

    The Spruce / Kristina Vanni