Flavorful Inari Sushi

Flavorful Inari Sushi

Inari sushi should be seasoned just so. You can make different variations by changing the filling.

Ingredients: Makes 12

Aburaage or sushiage
Hot cooked rice
12 inari sushi
Dashi stock
1.5 cups
Soy sauce
2 tablespoons
4 tablespoons
1 tablespoon
1 tablespoon


1. Pour hot water over the abura-age to drain excess oil.
2. When the aburaage has cooled down, use a chopsticks to roll against the aburaage to open up the slit (skip this step if using sushi age).
3. Slice the abura-age in half. (Triangle or square - either is fine! I usually cut it into squares.)
4. Simmer dashi soup and condiments. Add the abura-age and simmer until the broth is reduced (don't burn it!).
5. Prepare the rice filling. (In the photo above, I used shiso leaves, kelp, and shirasu).
6. When the abura-age has cooled down enough, stuff in the rice to finish.

Story Behind this Recipe

I made this for my son who loves inari sushi. After trying out many different combinations and measurements of condiments, I finally compiled this recipe.