Inari-zushi (Seasoned Tofu Pocket Sushi)

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Inari-zushi is an Aichi sushi of vinegared rice packed into tofu pockets simmered with dashi, soy sauce, sugar, and mirin.

Toyokawa Inari's temple town is named among its possible birthplaces, while Nagoya-style pockets are filled generously and often left open along the bottom edge. This recipe halves eight tofu sheets to make sixteen compact pieces. Blanching removes excess frying oil, slow simmering draws seasoning into the pockets, and cooling before filling keeps the sweet-savory tofu moist without making the sushi rice heavy.

Ingredients (4 servings)

Ingredient	Amount	Unit
prepared sushi rice	480	g
fried tofu sheets	8	piece
sugar	2	tbsp
soy sauce	2	tbsp
mirin	1	tbsp
dashi	100	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Prep

Cut eight tofu sheets crosswise into sixteen pieces.

Insert a finger at each cut edge and carefully separate the layers all the way to the corners to form pockets.
2

Heat

Blanch the pockets in boiling water for 90 seconds.

Cool briefly, then press gently between two spatulas to remove water and excess oil without tearing.
3

Control

Mix dashi, sugar, soy sauce, and mirin in a wide pan and arrange pockets in one layer.

Cover with a damp paper lid and simmer over medium-low heat for 12 minutes, turning once, until about 1 tablespoon liquid remains.
4

Step

Spread pockets on a tray and cool for 15 minutes.

Divide 480g sushi rice into sixteen 30g portions and shape each lightly into a rounded oval with damp hands.
5

Step

Slide one rice oval into each pocket without compressing it.

Fold the tofu edge lightly over the rice or leave it open in Nagoya style, then set each piece securely on its base.