Easy Inari Sushi (Inarizushi)

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This one is super nostalgic for me. Inari sushi, or inarizushi, is seasoned rice tucked into sweet, savory pouches of fried tofu, and it was the snack my mom would grab by the container whenever we went grocery shopping in Japantown. I would absolutely devour them as a kid. The version here is a slightly fancier take: instead of just plain seasoned rice, I top each pouch with tiny shrimp, thin egg strips, lemon, cucumber, and a little nori or gochugaru. It still comes together in minutes, and it is legit one of the easiest ways to make something that looks impressive.

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What Makes This Inari Sushi So Good

It’s the contrast. The aburaage pouch is soft and a little sweet from its soy simmer, the rice inside is warm and nutty from a touch of sesame oil, and the toppings add pops of freshness and texture on top. Each bite is a little different depending on what you pile on, which is half the fun.

It also hits the same nostalgic, handheld-Japanese-snack craving as my pork tamago onigiri, another convenience-store classic where warm rice, savory protein, and nori come together in one perfect bite. If you grew up on Japanese conbini food, both of these are going to hit hard.

What is inari sushi made of?

Inari sushi is made of seasoned sushi rice stuffed into aburaage, which are pouches of fried tofu simmered in a sweet soy sauce until soft and savory. That’s the whole base. From there you can keep it plain or dress it up, and my version adds sesame rice plus toppings like salad shrimp, egg strips, cucumber, lemon, nori flakes, and gochugaru. For a deeper dive into prepping the tofu pouches from scratch, Just One Cookbook has a great guide.

How is inari sushi different from regular sushi?

Inari sushi has no raw fish, so it’s a great entry point for anyone nervous about sushi. Instead of fish over rice or rolled in nori, the seasoned rice goes inside a fried tofu pouch, which makes it vegetarian-friendly at its base and totally handheld. It counts as sushi because sushi is really defined by the seasoned (vinegared) rice, not by raw fish. My crispy rice sushi bake plays with that same idea, leaning on seasoned rice and a baked topping instead of anything raw.

Why is it called inarizushi?

It is named after Inari, the Shinto deity associated with foxes, who is said to love aburaage (fried tofu). Because the dish is built around those tofu pouches, it took on the name inarizushi. You’ll also see it called inari sushi or, casually, just inari.

Tips for Making Inari Sushi

Season the rice while it is warm

Mix the sesame oil and roasted sesame seeds into the rice while it’s still warm so it absorbs the flavor and stays easy to shape. If you used a rice cooker instead of instant rice cups, let it cool just enough to handle before filling the pouches.

Open the pouches gently

Aburaage tears easily, so carefully pry each pouch open with your fingers before filling. If a corner sticks, roll it gently between your fingers first. Fill each one about two-thirds full with rice so you have room to fold or top it without splitting the pouch.

Cook the egg in a thin, even layer

For the egg strips, beat one egg and pour it into a lightly oiled pan over medium-low heat in a thin layer. Let it set into a flat sheet, move it to a cutting board, and slice into long thin strips. Thin and even is what gives you those pretty ribbons on top.

Mix and match your toppings

Two combos I love are shrimp with thin lemon quarters and nori flakes, or cucumber with egg strips, shrimp, and a pinch of gochugaru for a little kick. Ikura or tobiko are great here too. This is a fun spread to lay out for guests, right alongside something like my Spam musubi katsu for a full handheld Japanese snack table.

Storage & Leftovers

Inari sushi is best the day it is made, while the rice is still soft and the pouches are fresh. If you need to store it, keep the filled pouches (without the fresh toppings) in an airtight container in the fridge for up to 1 day, and add the shrimp, egg, and cucumber right before serving. Let them come closer to room temperature before eating, since cold rice firms up and loses that pillowy texture. I wouldn’t freeze these, as the rice and tofu both suffer.

Equipment

• frying pan
• mixing bowls
• cutting board
• chef knife

Ingredients

• 8 aburaage (fried tofu pouches)
• 2 instant rice cups (14 oz total)
• 1 tsp sesame oil
• 1 tsp roasted sesame seeds
• 1 Egg
• 1 lemon
• 1 cucumber
• 1/2 cup salad shrimp (the tiny ones)
• nori flakes (to taste)
• gochugaru (to taste)

Instructions

1. Microwave the instant rice cups (or cook rice in a rice cooker). Transfer to a mixing bowl and stir in the sesame oil and roasted sesame seeds. Set aside.
2. Beat the egg in a small bowl and pour it into a lightly oiled pan over medium-low heat in a thin layer. Let it cook through, move it to a cutting board, and slice into long thin strips.
3. Drain the aburaage and carefully open each pouch with your fingers.
4. Fill each pouch about two-thirds full with the seasoned rice.
5. Leave them plain, or decorate: try shrimp with thin lemon quarters and nori flakes, or cucumber with egg strips, shrimp, and a sprinkle of gochugaru. Ikura or tobiko work great too.
6. Arrange and enjoy!

The pouches do most of the work for you. Once the rice is seasoned, filling them takes a couple of minutes, and they look far more considered than the effort actually suggests.

They’re a good thing to bring somewhere, and they hold up just as well at room temperature as they do fresh. 🙌

If you make this inari sushi, leave a star rating on the recipe card and drop a comment to let me know your favorite topping combo. It really helps other readers find the recipe, and I love seeing how you dress yours up!

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