recipe: inari sushi

The food section has been brought to life again! Since I’m home these couple of days, my mom and I have been trying our knowledge in the kitchen, so yesterday, we made some inari sushi. 🙂

Inarizushi (inari sushi) is a kind of sushi ball where the sushi rice is stuffed into Aburaage tofu pockets (which you can get for pretty cheap right here). They’re super easy to make, and even easier to eat, so I’d definitely say they’re the perfect finger food! This recipe below, adapted from Japanese Cooking 101, can make you eight pieces of sushi.



2 cups water (480ml)
3 tbsp soy sauce
4 tbsp sugar
8 squares Aburaage (or 4 rectangle)
1 cup Dashi* (240ml)
(broth made from fish and kelp)
3 dried shiitake mushrooms
1 small carrot
3 cups Sushi rice (which you can get at literally any Asian market)
1 tbsp soy sauce
1 tbsp sugar
1 tbsp sesame seeds


  1. Cut one side of each Aburaage, and carefully open each Aburaage to make a pouch. Boil the prepared Aburaage in hot water for a minute and drain well.
  2. Place water, soy sauce, and sugar in a pot and boil. Add the Aburaage, cook for 10-15 minutes, and let cool for at least 3 hours (overnight in the fridge).
  3. Place the shiitake mushrooms in water for 30 minutes.
  4. Remove stems from Shiitake mushrooms and slice in thin pieces. Do the same to the carrots.
  5. Boil Dashi with soy sauce and sugar in a pot, add carrots and mushrooms until the liquid is almost gone.
  6. Mix sushi rice, cooked vegetables and sesame seeds. Make 8 small oblong rice balls (there may be leftover rice). Squeeze the Aburaage just a little and stuff rice balls in the pouches.
  7. Enjoy your sushi!


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