Inari Sushi いなり寿司

Print RecipeJump To Recipe

Inari Sushi |

A typical Inari Sushi (稲荷寿司, いなり寿司) is made of sushi rice wrapped inside the seasoned deep-fried tofu pockets called “Inari Age” (pronounce it like E-nari-Ah-geh).  Both my mother and grandmother made that way and that’s how I used to make.

Inari Sushi |

Last year I discovered another way to make Inari Sushi.  Since I love shiso (perilla) as an ingredient, I wrapped sushi rice with shiso leaf and seasoned nori (seaweed) before putting into inari-age.  It was really, really good!  Since then, my go-to Inari Sushi always includes shiso leaf and seasoned nori.

Inari Sushi |

If you want to make your Inari Sushi prettier, flip upside down and show the rice.  Tuck in the edge of inari-age inside the bag, so it will have round smooth edge.  You can decorate the top with Kinshi Tamago (shredded egg crepe garnish) or any toppings you like.

Inari Sushi |

I hope you try adding shiso and nori next time when you prepare Inari Sushi.  I usually make sushi rice from scratch, but keeping a bottle of Sushi Seasoning in the refrigerator can be very convenient when you just need a small amount of sushi rice.  Enjoy!

Inari Sushi |

Don’t want to miss a recipe?  Sign up for the FREE Just One Cookbook newsletter delivered to your inbox!  And stay in touch on FacebookGoogle+Pinterest, and Instagram for all the latest updates.  Thank you so much for reading, and till next time!

Inari Sushi
Prep time
Total time
Serves: 12 Inari Sushi
  1. Prepare sushi rice.
  2. Add sesame seeds and mix together.
  3. Open the Inari-Age pocket so you can put rice all the way in.
  4. Moisten hands with the liquid from Inari-Age. Take a small handful of rice and make a small rice ball. Do not make it too big otherwise it won't fit in Inari-Age.
  5. Wrap each rice ball with shiso and a piece of nori and stuff the rice ball into the Inari-Age. Close the Inari-Age and place open-end down on a plate
  6. Another method is to keep the bag open on top. Wrap each rice ball with a piece of nori and stuff the rice ball into the Inari-Age. Then place shiso on top.
  7. Tuck in the edge of Inari-Age inside the pocket so you will have nice smooth round edge. You can decorate the top as you like.
  8. Serve with sushi ginger.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: The recipe and photographs updated in February, 2013.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment

Your email address will not be published - required fields are marked *

    • Hi Lyn! Egg mayo and Surimi mayo? Mayo as in Mayonnaise? Are those in the Inarizushi?? Interesting! I have never seen or heard about it. Now you got me very curious… I’ve put Chirashizushi in there, but not egg or surimi WITH mayo…. very interesting!

  1. Hi Nami, yes and yes… mayonnaise and all those are in Inarizushi. They’re sold at the sushi counters and reasturants here in SG. I think maybe these are created to suit our likings here.. :)
    Maybe you can try them some days, they are very nice! 😀
    Is Chirashizushi mixed ingredients sushi? I only know how to eat and a few types of sushi names… LOL 😛

  2. I love the added shiso. Inarizushi was the first food my Japanese oka-san taught me to make way back in 1983 when I first went to Japan. Later we made chirashizushi together. I was so thankful when she invited me onto the other side of the kitchen table and let me help with the cooking and cleaning up. I knew I was no longer a guest but a member of the family! And now my family here in Southern California is so thankful for your website because we are eating Japanese food again almost every night!

  3. Vivalabbird

    Hi Nami,

    I just made this.

    The flavour is soooo amazing with shisho leaves and seaweed. It really took one of my favourite comfort foods to the next level!

  4. twobacas

    I was going to ask you if you had any tsukemono recipes, but after
    making this, is this basically takuwan. I got another day to wait to
    taste. Tks

  5. twobacas

    Hi Nami, I was wondering what do you put first the nori then the shiso or the other way
    around. Your instructions shows it both ways. We made it using your first recipe,
    but I can not remember. It was delicious…….Thanks…..Twobacas

    • Hi Twobacas! Are you referring to step #5 and #6? When you show the bottom of Inari Sushi (step #6 method), it looks prettier with shiso showing rather than black nori showing… that’s why I switched the two. :) You can do the same way for regular Inari Sushi, but I find it easier to wrap shiso then nori over the rice when you need to squeeze it into Inari Age pocket… It doesn’t matter either way as it tastes the same. :) Thank you for writing! I’m glad to hear you liked it!

  6. Hey Nami! I love these! So in San Francisco, where would you recommend for us to go shopping for great Japanese groceries? And maybe get these skins. Because it’s one of my favorites! I used to eat them in Korea all the time!

  7. Ray


    I am so pleased to find your lovely website. Your writing, pictures, explanations, all so lovely, thoughtful and peaceful, just like tofu pocket sushi. I found your site looking for an inari recipe. I wanted to know if I could make the tofu pockets – or whether I had to buy them. I can do both, per you! I want so badly to make these and make them good and I thing your website is just the place to start. I love these tofu pocket sushi and I want to share them with my family and guests. So thank you for your work and lovely website. It is like a walk in a cool, flowering garden.


    • Hi Ray! I’m really happy to hear you liked my site. It’s always nice to know how readers found my site to. I hope you find some food you enjoy on my blog. Welcome, and thank you for your kind feedback! :)

  8. I hadn’t made inari sushi in ages but I had some somen noodles in my pantry so, today, I decided to fill the pockets with noodle salad instead. :) I did a quick check to see when you had made inari sushi and see that it was way back before I discovered your blog. And even that far back, your pictures were stunning. I always find flaws when I go back through my pictures for posting.

  9. Romy

    I loved these when I was studying abroad in Japan and was thrilled to find a recipe here upon my return.

    But I must be missing something…in which step do you use the saved cooking liquid from the inari age?


    • Hi Romy! Hope you had a wonderful time in Japan during your study abroad.

      Sorry my English wasn’t probably clear, but in Step 4, it says “Moisten hands with the liquid from Inari-Age.” Instead of tezu (vinegar hand dipping water) we normally use for making sushi, we use leftover liquid so the rice will have some flavor. Hope this helps. :)

    • Hi Dalia! Sure, you can! This is totally preference, but I don’t like the rice gets a little harder after refrigeration. So what I do is to wrap the inari sushi (or any rice dish) with kitchen towel over the plastic wrap to create more mild (or should I say “less cold”) temperature. Hope this helps! :)

    • Hi Nolwenn! Yes, you do need to season. I have a recipe link next to the ingredient “Inari Age”. You buy “aburaage” to make “Inari Age”. Inari Age means seasoned pouch. You can buy pre-seasoned kind or make your own. :)