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Vegan inari sushi topped with tofu, avocado, carrots, and nori

Inari Sushi

Print Recipe
This inari sushi recipe tucks tangy sushi rice into tofu pockets with toppings like avocado, spicy carrots, and tofu scramble. Easy and fun!
Course Appetizer, Lunch
Cuisine Japanese
Prep Time 30 minutes
Cook Time 15 minutes
Assembly Time 10 minutes
Total Time 55 minutes
Servings 16 inari sushi pockets
Calories 213
Author Jessica Hylton

Ingredients

For the Sushi Rice and Inari Age Tofu:

  • 2 cups sushi rice 400 grams
  • 2 ¼ cups water 530 milliliters
  • 3 tablespoons rice vinegar 45 milliliters
  • 1 tablespoon maple syrup or sugar 15 milliliters
  • 1 teaspoon salt 5 grams
  • 16 seasoned inari age tofu pouches store-bought, from a can or vacuum pack

For the Toppings:

  • 1 ripe avocado sliced – about 150 grams
  • Pinch of salt to taste

Spicy Carrot:

  • 1 medium carrot shredded – 60 grams
  • 1 teaspoon sesame oil 5 milliliters
  • 1 teaspoon rice vinegar 5 milliliters
  • 1 teaspoon sriracha or chili paste 5 milliliters
  • Pinch of salt to taste

Tofu Scramble:

  • ½ block firm tofu crumbled – 150 grams
  • 1 teaspoon olive oil 5 milliliters
  • ¼ teaspoon turmeric 0.5 grams
  • ½ teaspoon garlic powder 1 gram
  • 1 tablespoon nutritional yeast optional – 5 grams
  • Salt and pepper to taste

Optional Garnishes:

  • Toasted sesame seeds
  • Thinly sliced scallions
  • Nori strips

Instructions

Prepare the Sushi Rice:

  • Rinse the sushi rice in cold water until the water runs mostly clear.
  • Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
  • Remove from heat and let sit covered for 10 more minutes.
  • In a small bowl, mix rice vinegar, maple syrup (or sugar), and salt. Gently fold into the warm rice. Let cool to room temperature.

Prepare the Toppings:

  • Avocado: Slice the avocado.
  • Spicy Carrot: Toss shredded carrots with sesame oil, vinegar, sriracha, and salt. Let sit for 5–10 minutes to marinate.
  • Tofu Scramble: Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, and nutritional yeast. Cook for 4–5 minutes, stirring occasionally, until slightly golden. Season with salt and pepper to taste.

Assemble the Inari Sushi:

  • Open each inari pouch gently and stuff with about 2 tablespoons (about 30 grams) of seasoned sushi rice.
  • Smooth the top with the back of a spoon.
  • Top each pouch with one of the prepared toppings — a slice or fan of avocado, a spoonful of spicy carrot, or tofu scramble. You can make an assortment by using different toppings on separate pockets, or layer a small amount of two or more toppings together if desired.
  • Garnish with sesame seeds, scallions, or nori strips if desired.
  • Serve immediately with soy sauce on the side.

Notes

Store inari sushi in an airtight container in the refrigerator for up to 3 days. To prevent the rice from drying out, you can cover each piece with a damp paper towel before sealing the container. Do not freeze this recipe.

Nutrition

Calories: 213kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 178mg | Potassium: 105mg | Fiber: 3g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 2mg