Inari Sushi

Tofu Sushi Pocket

Preparation: 60 Hour
Cooking: 20 Minutes

Make sure you use the square-shaped aburaage (thin, fried tofu), rather than rectangular-shaped ones for inari sushi, otherwise you will have a lot of wasted tofu.



  • 20 aburaage (thin, fried tofu)
  • 1 quantity of cooked Sushi Rice, cooled to room temperature
  • 150 g ( oz) shelled edamame, blanched in boiling water for 2 minutes, then cooled in cold water
  • 30 g (1 oz) Pickled Ginger, thinly sliced


  • tablespoons soy sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon black or white sesame seeds, toasted


Cut each piece of tofu in half to make two rectangular pieces. Carefully open the cut side so as not to break it.

Bring a saucepan of water to the boil over high heat, then reduce the heat to low. Add the tofu and cook for 2 minutes to remove the excess oil. Drain and leave to cool, then gently squeeze the tofu to remove any excess liquid.

Mix the soy sauce, sugar and 75 ml ( fl oz) water in a jug. Arrange the prepared tofu in a large frying pan and pour the soy sauce mixture over the top. Simmer over medium–low heat for 5 minutes, until the tofu has absorbed most of the sauce. Leave the tofu to cool in the pan.

While the tofu is cooling, mix the sushi rice, sesame seeds, edamame and pickled ginger together in a bowl.

Spoon 40 g ( oz) of the rice mixture into one of the cooled tofu pockets and stand it upright. Repeat until all of the tofu and rice have been used.