Inari Sushi (Cone Sushi)

Inari sushi is one of the most comforting forms of Japanese sushi. Sweet, soy-simmered tofu pouches (aburage) get packed loosely with seasoned rice mixed with minced vegetables. No raw fish, no rolling skills required.

The tofu pouches need careful preparation. Cutting them in half creates cone-shaped pockets, and boiling for 30 minutes removes excess oil from the frying process. The simmering step in dashi, shoyu, and sugar is where they absorb that signature sweet-savory flavor that makes inari addictive.

Squeezing the pouches gently after simmering is important. Too much liquid makes them soggy, but squeezing too hard tears the delicate tofu skin. A light press between your palms gets the balance right.

Kitchen Tips

• Open the pouches carefully after cutting. The inside layers can stick together. Rolling the aburage gently with a chopstick before cutting helps separate them.
• Pack the rice loosely. Overstuffed inari burst at the seams and lose their shape. You want the rice to fill the pocket without straining the walls.
• Use proper sushi rice seasoned with vinegar, sugar, and salt as the base. Plain steamed rice won’t have the right tang.
• Inari keeps well refrigerated for a day. Bring to room temperature before eating for the best texture and flavor.

Variations

• Add toasted sesame seeds and pickled ginger to the rice mixture for extra flavor and crunch.
• Mix in diced cucumber and avocado for a fresher, more modern take.
• Fold in finely chopped shiso (perilla) leaves for a distinctly Japanese herbal note.