Fulfil your sushi cravings with this vegan inari sushi recipe! They are very easy to make. Try this unique spin on a popular Japanese snack.
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 eat during my stay there.
But I was surprised to find how simple but flavourful it was and it instantly became my favourite Japanese food item. I ate it almost daily for a while including trying unique flavours such as yuzu and brown sugar.
I figured sooner or later I’m gonna try to make them myself and glad I did because they are super easy. I also put my own spin on it, adding some other popular Japanese ingredients. They are so addictive and you’ll want to keep eating them all day!
What is inari sushi?
Inari sushi, also called inarizushi-no-motto or inarizushi, is a fried tofu pouch filled with sushi rice. Sometimes toppings are added such as sesame seeds and avocado.
Is inari sushi vegan?
Yes. When I lived in Japan, all the inari sushi I’ve found at the convenience store have been vegan since the main ingredients were sweeten fried tofu and sushi rice.
Ingredients needed for Inari Sushi
Aburaage
Aburaage is a thin piece of tofu that has been deep-fried. It’s popularly used it make inari sushi and in soups. I’ve used aburaage in my Vegan Kitsune Soba recipe which is one of my favourite ways to enjoy it.
When used to make inari 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 which has about 20 pouches.
Cooked short grain rice
Also called sushi rice or Japanese rice. Preparation tips below.
Nori
Nori is dried and some roasted seaweed often used in soups or to make sushi. It has a strong flavour almost like 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 in water for 10 to 15 minutes before using.
Wakame has a milder flavour and chewier texture than nori. You can also find dried wakame at Asian grocery stores or online.
I’ve used wakame often in rice and soups such as my Vegetable Gyoza Soup and Vegan Kitsune Soba recipes.
Black Sesame seeds
Black sesame seeds have a stronger nuttier flavour than white sesame seeds. They are also less sweet. You can always substitute white sesame seed if you’re unable to find them.
How to prepare and cook sushi rice
Preparation tips for short grain 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 short grain/sushi rice. One cup of short-grain rice makes about 3 cups 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.
How to cook sushi rice in a rice cooker
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.
How to cook sushi rice on the stovetop
1. 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.
2. Turn off the heat and let the rice stand for 10 minutes.
How to store inari sushi?
You can refrigerate inari 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 inari sushi the same day you make it. If you choose to freeze them, they can be stored for up to a month.
Vegan Inari Sushi
Ingredients
- 1 cup short-grain/sushi rice, 225g
- 16 aburaage
- 2 nori sheets
- 2 tbsp dried wakame, 10g
- 2 tbsp black sesame seeds, 18g
- Water
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.
- 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.
- 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.
- Repeat the steps until you have made 12 inari sushi. Drain the wakame and add to the remaining rice in the bowl. Gently mix to combine then continue making 4 more inari sushi with the wakame rice.
- Take 4 of the plain inari 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 dip in the black sesame seeds.
- Place them on a plate and serve immediately.
Notes
- You can refrigerate inari sushi 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).
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