top of page

Japanese vegetable and rice stuffed tofu: Inari sushi

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 200g short-grained sushi rice

  • 250ml water

  • 3 tsp salt

  • 1 tbsp rice vinegar

  • 1 tbsp sugar

  • 1 medium carrot, diced

  • 85g shiitake mushrooms (about 9), stemmed and diced

  • 1/2 tsp dark sesame oil

  • 2 tbsp sesame seeds, toasted

  • 1/2 cucumber, peeled, seeded, and diced

  • 25g Japanese yellow pickled daikon (about a 5cm-long piece), diced

  • 1 tsp freshly squeezed lime juice

  • 1/4 tsp finely grated lime rind

  • 12 prepared deep-fried tofu pockets (Inari-age), patted dry on paper towels and opened

  • Daikon radish sprouts, for garnish, optional

  • Ground sasho pepper, as needed (see Cook's Note)

  • Serving suggestions: Pickled ginger, wasabi, and soy sauce


Step 1

Combine the rice, water and 1 teaspoon of the salt in a small saucepan with a tight-fitting lid. Wrap the lid tightly with a clean tea kitchen towel to cover making sure the towel's edges are folded up well away from the heat. Bring to a boil, lower the heat to low, and simmer, covered with the lid, for 20 minutes.

Step 2

Whisk the vinegar and sugar together in a small bowl and set aside.

Step 3

Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon.

Step 4

Spread the rice out on a tray lined with non-stick paper. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.

Step 5

Pour about 2.5cm of water into a large saucepan and set up a collapsible steamer inside. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 tsp salt, sesame oil and sesame seeds and stir to combine. Let cool.

Step 6

When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice and lime rind and toss to combine. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture.

Step 7

Set a small bowl of water beside you. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. Stuff the rice into the tofu pockets and press the sides together. Stuff a few tuffs of radish sprouts in the sides, if using. Stand the tofu packages up on a serving platter and sprinkle with the sansho. Serve with pickled ginger, wasabi, and soy sauce.


bottom of page