Originally posted March 09, 2012


Inari by belinda

I usually totally bastardize this Japanese snack by stuffing the tofu pockets with fried rice or whatever's around but this time I thought I'd be more traditional. I recommend buying the pockets at your local Asian market, they come in a ready-to-go can.


  • One can of prepared fried bean curd skins (called Inaruzushi no moto)
  • 2 - 2 1/2 cups of basic sushi rice
  • 2 T Rice vinegar
  • 2 T Sugar
  • 1 Tsp Salt
  • Shiitake mushrooms
  • Carrots
  • Toasted sesame seeds
16 pockets


Prepare the sushi rice, according to instructions on the bag. Mix rice vinegar, sugar, and salt in a bowl and microwave on high for 30 to 45 seconds. Let both cool to room temperature. Mix rice vinegar mixture with rice.

Cut carrots and mushrooms into small, edible pieces. Saute with oil of your choice. Add sesame seeds to taste. Let cool to room temperature.

Mix vegetables with sushi rice.

Take the bean bags out of the can carefully, and drain off the liquid. Drain each one by squeezing very gently in your hand. You'll notice that each 'bag' has an open end and a closed end; carefully pry open the open end and hold the bag in your hand.

Stuff the rice into the bag. Some people find it easier to take a small handful of rice in a moistened hand, squeeze gently then stuff into the bag. You don't want to overstuff the bags, or they will tear.

Close up the bag, and place open-end down on a plate. You can garnish this with gari (pickled sushi ginger) if you like.




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Adapted from

How to Make Inarizushi
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