Search
by Ingredient

Inari Sushi (Cone Sushi)

StarStarStarHalf starEmpty star

Submitted by joannas

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

YIELD

8 servings

PREP

15 min

COOK

60 min

READY

1 hrs

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.

Ingredients

8 8
EACH EACH ABURAGE
(fried bean curd) *
2 473
CUPS ML WATER
0

Seasoning for Cones *
1 ½ 355
CUPS ML STOCK
, (use packaged japanese broth, like dashi)
1 15
TABLESPOON ML ORGANIC SHOYU
½ 2.5
TEASPOON ML SALT
2 30
TABLESPOONS ML FISH
flakes or dried shrimp *
3 45
TABLESPOONS ML SUGAR
0

Vegetables for Rice *
3 3
EACH MUSHROOMS
dried, softened in water then minced
1 15
TABLESPOON ML FISH
dry flakes or dry shrimp *
½ 118
CUP ML CARROTS
minced
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML SUGAR
1 237
CUP ML WATER
½ 118
CUP ML GREEN BEANS
minced
¼ 59
CUP ML ORGANIC SHOYU
1
X ABURAGE
inner part, minced, to taste *

Directions

Cut aburage in half to form cones.

Take out inner part carefully and reserve for vegetable sauce.

Cook aburage cones in water for 30 minutes.

Drain;squeeze out excess liquid.

Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes.

Drain and squeeze gently.

Cook all ingredients for vegetables together for 10 minutes or until carrots are tender.

Drain and add to the basic sushi rice.

Loosly pack the rice into the cones.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 42 7% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1005mg 42%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 28% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Email this recipe