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Inari sushi served with cucumber and sprinkled with sesame seeds
Delicious inari sushi topped with fresh cucumber strips and sesame

Inari Sushi with Cucumber & Toasted Sesame

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Inarizushi is named after Inari, the Shinto deity of foxes and fertility, who is said to have a fondness for fried tofu (abura-age). Unlike typical nigiri, this sushi isn't about raw fish but features sweet and savoury tofu 'pockets' filled with vinegared rice. This version adds a refreshing crunch with cucumber and a nutty aroma with toasted sesame seeds, creating the perfect portable 'bento' treat.
🕒 Prep Time 25 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rice cooker or heavy-bottomed saucepan
  • Wooden bowl (hangiri) or wide glass bowl for cooling rice
  • Fan (for cooling the rice)

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the rice in cold water at least 3-4 times until the water runs clear. Place in a saucepan with the 350 ml water, bring to the boil, then cover and simmer on the lowest heat for 15 minutes. Remove from the heat and leave to steam, covered, for another 10 minutes.

Tip: Washing removes surface starch, resulting in beautiful grains. Steaming ensures the centre of the rice cooks evenly.
2 ✓

Meanwhile, mix the vinegar, sugar, and salt until dissolved. (You can warm it slightly if it doesn't dissolve easily).

Tip: This is 'sushi-su', the soul of sushi rice.
3 ✓

Tip the hot rice into a bowl, drizzle with the vinegar mixture, and use a spatula to fold it in with a slicing motion while fanning it.

Tip: Do not press, just 'slice' to avoid crushing the grains. Fanning gives it that characteristic silky sheen.
4 ✓

Cut the cucumber into matchstick-thin strips (julienne).

Tip: Use only the firm flesh and discard the watery seeded centre, as it would make the sushi soggy.
5 ✓

Remove the tofu pockets from their liquid and very gently squeeze out excess moisture, then open up the pouches.

Tip: Be careful, they tear easily!
6 ✓

With wet hands, form small balls from the cooled rice and stuff the pockets. Do not overfill; leave some space at the top.

Tip: Rice is always best shaped when it's at body temperature.
7 ✓

Garnish the tops with cucumber strips and sprinkle with toasted sesame seeds.

Tip: The oiliness of the sesame seeds complements the tofu perfectly.

Recipe FAQ

Where can I buy tofu pockets?
Look for tins or vacuum packs labelled 'Inari Age' or 'Seasoned Fried Bean Curd' in Asian supermarkets.
Why do I need to fan the rice?
To cool it down quickly and evaporate excess moisture, ensuring the rice grains remain glossy and separate rather than becoming gloopy.

Ingredients

  • 300 g Short grain sushi rice
  • 350 ml Water
  • 3 tbsp Rice vinegar
  • 1 tbsp Granulated sugar
  • 1 tsp Salt
  • 12 pcs Inari tofu pockets (pre-seasoned)
  • 1 pc Cucumber
  • 1 tbsp Toasted sesame seeds
  • 1 tbsp Soy sauce (for dipping, optional)