Vegan Inari Sushi
Fulfill your sushi cravings with this vegan inari sushi recipe! They are very easy to make. Try this unique spin on a popular Japanese snack.
Vegan inari sushi was one of the first Japanese food I tried when I lived in Japan. At first, I was just happy to find one item that was vegan-friendly, even if it was gonna be the only item I could try during my stay there.
Inari sushi, also called inarizushi-no-motto or inarizushi, is a fried tofu pouch filled with rice. Sometimes toppings are added, including sesame seeds and avocado.
All plain inari sushi I found at the convenience store was vegan. The main ingredients were sweetened fried tofu and rice.
They were simple but flavorful and instantly became a favorite, including unique flavors such as yuzu and brown sugar.
I finally decided to make some myself and put my own spin on it, adding some other popular vegan Japanese ingredients. They are so addictive, and you’ll want to keep eating them all day! Enjoy them with a glass of this delicious Matcha Milk Tea.
I’ll also be sharing tips on how to prepare and cook sushi rice perfectly. Both rice cooker and stovetop methods.
Jump To
Key Ingredient Notes
Aburaage
Aburaage is a thin piece of tofu that has been deep-fried. It’s popularly used to make inari sushi and in soups. I’ve used aburaage in my Vegan Kitsune Soba recipe which is one of my favorite ways to enjoy it.
When used to make sushi, it’s cut in half, forming a small pouch and lightly sweetened. Check an Asian grocery store for premade aburaage. You may even be able to find it preseasoned. It’s also sold online in a can that has about 20 pouches.
Cooked short-grain rice
Also called sushi rice or Japanese rice. Preparation tips are below.
Nori
Nori is dried and sometimes roasted seaweed often used in soups or to make sushi. It has a strong flavor similar to fish or seafood. The texture is crispy when dried but soft and slightly chewy when wet.
Wakame
Wakame is a type of sea kelp often used in miso soup or salads. It’s available in fresh or dried forms. To rehydrate wakame, simply soak it in water for 10 to 15 minutes before using.
Wakame has a milder flavor and chewier texture than nori. You can also find dried wakame at Asian grocery stores or online.
I’ve used wakame often in other vegan Japanese recipes, such as Vegetable Gyoza Soup and Vegan Kitsune Soba.
Black Sesame seeds
Black sesame seeds have a stronger nuttier flavor than white sesame seeds. They are also less sweet. You can always substitute white sesame seeds if you’re unable to find them.
Preparing Sushi Rice
The key to making good sushi rice is starting off by rinsing it well. Rinsing removes any extra starch that coats the rice, which could make the rice mushy when cooked. Here’s how to properly rinse short-grain rice:
1. Measure 1 cup or 225g of rice. One cup of short-grain rice makes about 3 cups of cooked rice.
2. Add to a large bowl with three times as much water. Mix the rice in the water with your hand a few times. Drain with a strainer.
3. Repeat the rinsing and draining step 2 or 3 times until the water is less cloudy.
Cooking Short-grain Rice
Rice Cooker Method
1. Add the rinsed short-grain rice to the rice cooker. Add 1 ½ cups of water. Close the lid and select the white rice setting on your rice cooker.
2. Once the rice cooker is done, let the rice sit for 15 minutes before opening the lid to serve.
Stovetop Method
1. Combine rinsed rice with 1 ¼ cups (295ml) water in a medium saucepan. Bring to a boil, then lower the heat. Cover the pan and let the rice cook for 20 minutes. The rice is done when all of the liquid is absorbed.
2. Turn off the heat and let the rice stand for 10 minutes.
Storage
You can refrigerate vegan sushi for up to 2 days. Keep in mind that the rice can harden when refrigerated, which could make the texture less pleasant.
It’s best to eat vegan sushi the same day you make it. If you choose to freeze them, they can be stored for up to a month.
More Japanese recipes
Vegan Inari Sushi
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 1 cup short-grain/sushi rice, 225g
- 16 aburaage
- 2 nori sheets
- 2 tablespoons Wakame, 10g
- 2 tablespoons black sesame seeds, 18g
Instructions
Preparing the Sushi rice
- Add the rice to a large bowl with three times as much water. Mix the rice in the water with your hand a few times. Drain with a strainer.1 cup short-grain/sushi rice
- Repeat the rinsing and draining step 2 or 3 times until the water is less cloudy.
How to cook sushi rice in a rice cooker
- Add the rinsed short grain rice to the rice cooker. Add 1 ½ cups (283ml) of water. Close the lid and select the white rice setting on your rice cooker.
- Once the rice cooker is done, let the rice sit for 15 minutes, before opening the lid to serve.
How to cook sushi rice on the stovetop
- Combine rinsed sushi rice with 1 ¼ cups (295ml) water in a medium saucepan. Bring to a boil, then lower the heat. Cover the pan and let the rice cook for 20 minutes. The rice is done when all of the liquid is absorbed.
- Turn off the heat and let the rice stand for 10 minutes.
How to make inari sushi
- Spread the rice on a large plate or tray to help it to cool faster so it’s easier to handle. Be gentle so as to not make the rice mushy.
- Prepare the additional ingredients. Add the dried wakame to a bowl and cover completely with water. Allow it to rehydrate for 10 to 15 minutes. Cut one sheet of nori into four 1-inch wide strips. Cut the second sheet into thin shred strips. Make sure hands, knife and cutting surface are all dry before cutting nori. Spread the black sesame seeds on a flat plate.2 tablespoons Wakame ,2 tablespoons black sesame seeds ,2 nori sheets
- Once the rice is cool enough to handle, moisten palms with water to help limit the rice from sticking to them. Scoop about 3 tablespoons of rice into your palm and shape into a small log. Take one aburaage pouch and fill it with the rice.16 aburaage
- Repeat the steps until you have made 12 sushi. Drain the wakame and add to the remaining rice in the bowl. Gently mix to combine then continue making 4 more with the wakame rice.
- Take 4 of the plain sushi and wrap each with a strip of nori.
- Take 4 more and top with shredded nori.
- And finally, take the last 4 plain inari sushi and coat in the black sesame seeds.
- Place them on a plate and serve immediately.
Notes
- You can refrigerate them for up to 2 days. Cover them with plastic wrap. Keep in mind that the rice can harden when refrigerated, which could make the texture less pleasant.
- More easy vegan Japanese recipes: Vegetable Gyoza Soup, Vegan Kitsune Soba (Japanese Buckwheat Noodle Soup).