Inarizushi (Stuffed Sushi)
If you've got aburaage (fried tofu pouches), dashi and sake, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for saucepan and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Place the aburaage on a cutting board and roll a chopstick over each piece to loosen the layers, then cut each in half and gently open them into pouches.
- Bring a pot of water to a boil, add the aburaage, and simmer for 2 minutes to remove excess oil, then drain and press gently between your hands to squeeze out the water.
- In a saucepan, combine the dashi, soy sauce, sugar, and sake, add the pouches, and simmer over low heat for about 15 minutes until the liquid has mostly reduced, then let them cool in the remaining liquid.
- While the pouches cool, stir the rice vinegar, salt, and a pinch of sugar together until dissolved, then fold this seasoning through the warm sushi rice with a cutting motion and let it cool to body temperature.
- Mix the toasted sesame seeds into the seasoned rice and divide it into 16 small loose balls.
- Gently squeeze the excess simmering liquid from each pouch, then fill each one with a rice ball, pressing lightly so the rice fills the corners without tearing the pouch.
- Fold the open edges of each pouch over the rice to enclose it, then arrange the inarizushi seam-side down on a platter and serve at room temperature.
You'll use: Saucepan Β· Pan Β· Large pot
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Rice Vinegar
- apple cider vinegar Β· white wine vinegar
Tips & common questions
How long does Inarizushi (Stuffed Sushi) take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Inarizushi (Stuffed Sushi) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Kantofu Inarizushi.jpg by Ocdp, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.