Inari Sushi

Inari Sushi

This is a standard recipe for inari sushi. Since it's so easy, I never bothered to measure out the ingredients , so I decided to record them here. An equal ratio of sake, soy sauce, sugar, and mirin does the trick!!


5 pieces (to make 10 rolls)
3 tablespoons
☆Soy sauce
50 ml (1/4 cup)
3 tablespoons
3 tablespoons
300 ml
For the sushi rice:
White rice
2 rice cooker cups' worth (or 3)
Kombu for dashi stock
10 cm
Sushi vinegar (amount for 3 rice cooker cups' worth in brackets)
60 ml (90 ml)
2 tablespoons (3 tablespoons)
1 scant teaspoon (1 teaspoon)


1. To open up the aburaage pouches easily, roll over with a rolling pin or pound on them with the back of a knife. Then, cut in half and open each half into a pouch.
2. You can also buy "inari sushi aburaage" that have already been opened up. Boil briefly in boiling water, then blot off excess oil (optional).
3. Combine the ☆ ingredients in a pot, bring to a boil, then turn off the heat.
4. Arrange the aburaage in the pot, one overlapping the other. This way, when you turn them over, they will not fold up and will make the next step easier.
5. Squeeze lightly, or else the broth will squirt out and the aburaage may tear.
6. Reduce to low heat, place a drop lid inside the pot, cover with a lid, then simmer until most of the broth has boiled down.
7. Remove the lid 2-3 times while simmering to adjust the heat, and press down on the aburaage to coat in the broth.
8. When the broth has almost completely boiled down, turn off the heat, then keep them covered while cooling to let the flavors settle (I recommend preparing these a day in advance).
9. To make the sushi rice: Fill the dashi kombu to the "sushi" level on the rice cooker, cook the rice, then mix in the sushi vinegar while hot.
10. Once the sushi rice cools, remove the aburaage one at a time and gently squeeze out the broth.
11. Squeeze lightly, or else the broth will squirt out and the aburaage may tear.
12. In one hand, grasp some sushi rice the size of a large egg (about 50 g), then stuff it into the drained aburaage from Step 10.
13. Fold the ends of the aburaage pouch down one over the other, then place the sealed end face down. Repeat the steps to make the rest, then you're done!
14. With 3 rice cooker cups' worth of rice, you can make 10 inari sushi, 2 futomaki rolls, and 2 hosomaki (thin) sushi rolls.
15. For futomaki [California Rolls], see Recipe ID: 1811429.

Story Behind this Recipe

This is our family's standard recipe for inari sushi I learned how to make them from my mother and want to pass on the taste. I measured out the ingredients to post as a record here.