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Inari Sushi

Sushi rice in a seasoned tofu pouch...great for a picnic


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


20 pieces


  • 20 small (or 10 large rectangular-size) fried tofu pouch ("abura-age")
  • 1.5 cups (360 ml) dashi stock
  • 2 tablespoon sake
  • 2 tablespoons mirin
  • 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • 2 rice cups (360 ml) short grain rice, rinsed and drained
  • 1.5 cups (360 ml) minus 2 tablespoons water
  • 2 tablespoons sake
  • 1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")
  • 2 tablespoons, roasted white sesame seeds
  • some minced yuzu citrus rind (optional)

vinegar seasoning – "sushi su"

  • 3 tablespoons and 1 teaspoon brown rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • Some pickled ginger ("gari shoga")


      1. Slice one side of each "abura-age" and carefully open with fingers to make a pouch.  Be careful not to break the "abura-age". *If you are using the large rectangular "abura-age", cut each piece crosswise and carefully open from the cut side to make a pouch.
      2. Blanch the "abura-age" in the boiling water in a pot for 30 seconds or so. Drain and gently squeeze out excess moisture from each "abura-age".
      3. In a pot, combine the dashi stock, sake, mirin, sugar and soy sauce. Add the "abura-age" and set over medium-high heat.  Bring to a boil and reduce down the heat to simmer.
      4. Put a drop-lid ("otoshibuta") and simmer until the broth is reduced down less than 1/4 (about 25 minutes). *Smaller size pot lid or a piece of aluminum foil can be substituted for "otoshibuta".

      5. Remove the pot from the heat and set aside.

      6. In "Kamado-san",combine the rice with the water and sake, and put the dashi konbu on top of the rice. Soak the rice in liquid for 20 minutes.
      7. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2 minutes after the steam starts puffing out of the top lid.
      8. Turn off the heat and let it stand for 20 minutes.
      9. Meanwhile, combine the ingredients for the "sushi su" and mix until the sugar and salt are dissolved. (You can heat the mixture in microwave for 25-30 seconds first to make it easier to dissolve.)
      10. Uncover "Kamado-san" and add the "sushi su" to the rice and quickly fluff with a rice paddle. Add the roasted sesame seeds and minced yuzu rind (optional). Gently fluff again.
      11. Divide the rice mixture into 20 portions. By using a spoon, take each portion of the rice and stuff into a seasoned "abura-age" pouch carefully.
      12. Serve warm or at a room temperature with some "gari shoga" on the side.

      Rice stuffing variation: Seasoned lotus root and edamame.

        About the measurements used in our recipes

        For rice measurement, traditional Japanese rice measurement is used.
        • 1 rice-cup = 3/4 US cup = 180 ml
        Other conversions (US to metric measures)
        • 1 cup = 240 ml1
        • inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml