Inari Sushi with Nuts and Dried Fruits

Inari Sushi with Nuts and Dried Fruits

Inari sushi (sushi rice in aburaage) filled with good-for-you dried fruits and nuts. These can be served at parties for New Years or other occasions.


Uncooked white rice
1 rice cooker cup worth (180 ml)
Dried cranberries
50 g
Dried apricots
Pine nuts
1 tablespoon
Precooked aburaage for inari sushi
8 inarizushi worth
Daikon radish sprouts
30 g
Flavoring ingredients
1 tablespoon
Dashi stock granules
2/3 teaspoon
Sudachi citrus fruit
1 tablespoon


1. I used these pine nuts, apricots and cranberries. I like the packaging, which clearly lists the nutritional information of the contents.
2. Wash 1 rice cooker cup worth of rice, and add a bit less water than usual. Put in the dried fruit, sake, and dashi stock granules.
3. I used these store-bought inari sushi skins.
4. Add the pine nuts to the freshly cooked rice, squeeze in the juice of one sudachi, and mix. The apricots will melt a little and add a subtle color to the rice.
5. I wanted to use the sourness of the sudachi juice only, but I found that vinegar is needed after all. Add 1 tablespoon of vinegar and mix.
6. Chop up the daikon radish sprouts and mix them into the rice. Stuff the rice into the inari sushi skins, and they're done.
7. Bonus: I didn't have enough of the premade inari sushi skins, so I chopped up 2 of them and mixed them with the remaining rice for a chirashi sushi-style dish.

Story Behind this Recipe

I originally created this recipe as an entry for a recipe contest sponsored by the company that sells the nuts and dried fruits I used. However, the theme of the contest was rather extravagant and I didn't think this fit well, so I entered it in a healthy eating recipe contest sponsored by another company instead.
I made these inari sushi with the rice showing so they would be fun to look at.