Inari Sushi is sushi rice in a pouch of seasoned aburaage (deep fried thin tofu). It is sweet but the sourness of the sushi rice makes it easy to eat. It is quite simple to make Inari Sushi, particularly when you use store-bought seasoned aburaage.
Cook Time does not include time taken to cook ingredients, i.e. sushi rice and toppings. Prep time is only to prepare and assemble Inarizushi with prawn/avocado topping which takes longer than making traditional plain Inarizushi.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 280 g sushi rice (note 1)
- 8 Inarizushi pouches (note 2)
- 8 medium size prawns , cooked and shelled (note 3)
- 8 tbsp diced avocado
- 8 tbsp seasoned pork mince (note 4)
- 8 tbsp iri tamago (note 4)
- julienned blanched snow peas (optional, note 5)
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Divide sushi rice into 8 equal portions. Take each portion in one hand (note 6), squeeze gently and make an oval shaped ball. Make 8 oval shaped balls.
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Take an aburaage pouch and squeeze liquid out. If you are making inside out Inarizushi, turn the inside of the pouch out.
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Open the pouch and place a rice ball inside the pouch. Push the rice gently to both sides and fill the corners of the pouch with the rice.
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Continue to the instructions below depending on the type of Inarizushi you are making.
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Fold one side of the aburaage to cover the opening, then fold both edges inwards. Fold the other side over and place the folded side of the Inarizushi down.
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Repeat for the rest of Inarizushi.
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Place 1 tablespoon of diced avocado on top of the rice, covering half of the surface.
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Place a prawn next to the avocado.
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Repeat for the rest of Inarizushi.
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Place 1 tablespoon of mince on top of the rice, covering half of the surface.
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Place 1 tablespoon of iri tamago on the other half of the rice.
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Place a couple of julienned snow pea pieces in the centre.
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Repeat for the rest of Inarizushi.
1. Please refer to Temakizushi (Hand Rolled Sushi) for how to make sushi rice.
2. I used store-bought seasoned Inarizushi pouches. See the post for details and photo. You can buy them at Japanese grocery stores. You can also purchase them on-line on eBay and some online Asian food sites.
You might also find canned cooked aburaage pouches. They are called ‘Inarizushi-no-moto’.
If you want to make seasoned Inarizushi pouches yourself, please visit my post Home-made Inari Sushi.
3. I used a whole prawn on each Inari Sushi but you can cut it into small pieces if you want.
4. Please refer to Sanshoku Bento (Tri-coloured Rice Bowl) for how to make seasoned pork mince and iri tamago. The recipe uses beef mince but you can replace it with pork or chicken if you prefer.
5. Instead of snow peas, you can use a sliced cucumber as an alternative.
6. Wet your hand with the seasoned aburaage to prevent the rice from sticking to your hand.