Inari Sushi with 6 Savory Toppings (Video) (GF)

Enjoy a variety of these fried tofu pouch sushi called inari sushi (or inarizushi)!

Look at this colorful spread of sushi.. isn’t it beautiful? It’s not only pleasing to the eye but it is also incredibly delicious and full of savory flavors. This is a type of sushi called inari or inarizushi that consists of a sweetened fried tofu pouch stuffed with sushi rice and fillings. Inari sushi is commonly eaten in Japan as a snack or a main meal and is often an addition to bento boxes. Inari can be eaten in the plain form (no toppings, just the tofu pouch, and rice). This basic form is tasty and simple, but I prefer them with toppings. The toppings for inari sushi can really be anything such as meat, seafood, veggies, fruit, and more. Traditional toppings include chopped sashimi-grade fish, tamago (Japanese egg), seaweed salad, and imitation crab.

Here are a variety of 6 savory toppings with Japanese and Korean flavors of vegetarian and non-vegetarian options. The flavor combinations I used are:

  • Miso salmon + white sesame seeds
  • Diced avocado + bonito flakes
  • Spicy bulgogi beef + green onions + mayo
  • Corn salad + parsley
  • Crab salad + furikake
  • Korean yellow radish (danmuji) + seaweed

Introduction to the ingredients used:

This recipe utilizes many East Asian ingredients. Here is an introduction to some of the lesser-known ingredients used.

  • Bonito flakes (katsuobushi): simmered, smoked, and dried skipjack tuna. It is smoky and fishy, often used to flavor Japanese broths.
  • Furikake: rice seasoning, consisting of seaweed, dried fish, sesame seeds, and salt.
  • Korean yellow radish (danmuji): pickled daikon radish; it is slightly sweet and salty. The fermentation results in its yellow color
  • Gochujang: spicy Korean pepper paste; most commonly used in Kimchi
  • Inari tofu pouch: fried tofu pouches, soaked in a sweet and salty syrup

Inari sushi is the ideal to-go meal, perfect for a work lunch, picnic, or special occasion like a potluck. While they look small and delicate, they pack a punch and are quite filling! Consuming 3-4 inari is typically enough to fill up an adult!

Inari Sushi 6 Savory Toppings

yield: 16-20 inari sushi

total cook time: 45 min.


Sushi rice and inari:

  • 500 g. or ~3 c. cooked sushi rice, warm
  • 9 g. or 2 tsp. granulated sugar
  • 10 g. or 2 tsp. rice vinegar
  • 9 g. or 2 tbsp. furikake
  • 1 can of inarizushi (typically comes in 16 or 20 pieces)

Miso salmon:

  • 2 medium salmon filets
  • 35 g. or 2 tsp miso paste
  • 32 g. or 2 tsp. ponzu sauce
  • white sesame seeds to top

Spicy bulgogi beef:

  • 225 g. or 1/2 lb. thinly sliced beef
  • 6 g. or 2 cloves minced garlic
  • 1 g. or 1/2 tsp. minced ginger
  • 6 g. or 1 tsp. gochujang
  • 15 g. or 1 tbsp. light soy sauce
  • 5 g. or 1 tsp. sesame oil
  • 20 g. or 2 tbsp. apple puree
  • tonkatsu sauce, mayo, and chopped green onions to top

Corn salad:

  • 82 g. or 1/2 c. corn kernels
  • 14 g. or 1 tbsp. mayo
  • 1 g. or pinch of salt
  • 1 g. or pinch of pepper
  • dried parsley to top

Crab salad:

  • 4 imitation crab sticks, shredded
  • 24 g. or 1 1/2 tbsp. mayo
  • 4 g. or 1 tbsp. chopped green onions
  • furikake to top

Korean yellow radish:

  • 50 g. or 3 inch. piece Korean yellow radish
  • thin seaweed pieces to top


  • 80 g. or 1/2 large avocado
  • bonito flakes to top


  1. To make the sushi rice, combine the warm rice, sugar, rice vinegar, and furikake. Set aside.
  2. For the miso salmon, combine the miso and ponzu to make a paste. Pan fry the salmon and spread the miso paste on top. Cook salmon all the way through and shred the salmon with a fork. Set aside.
  3. Combine all the bulgogi ingredients together except the meat. Place the beef into the marinade. You may marinade over night or cook immediately. Cook the beef thoroughly and pull apart the beef into smaller pieces once it is cooked. Set aside.
  4. Combine all the corn salad ingredients. Set aside.
  5. Combine all the crab salad ingredients. Set aside.
  6. Chop the yellow radish into fine pieces. Set aside.
  7. Make the avocado last since it browns quickly. Dice the avocado and set aside.
  8. To assemble the inari, stuff the sushi rice into the inari tofu pockets. It helps to wear gloves during this step. Add on the fillings and top with the respective toppings. Enjoy immediately or refrigerate for later.

I ended up making 16 inari, making 2 or 3 of each flavor. The ingredients listed will result in leftover toppings, which I ate for my other meals. The inari sushi is best consumed immediately. However, you may refrigerate in an airtight container for up to 2 days.

This post contains affiliate links, which I may receive a commission at no additional cost to you.

16 thoughts

  1. I also forgot to mention that the tofu pouches are prone to tearing easily while stuffing them. The pre cooked pouches sold in cans are nicely seasoned, and the excess juices can be used in seasoning the calrose rice with the mixture of vinegar, sugar and salt. I’ve done this a number of times, and the key to making the sushi is patience, as rushing it can cause one to tear the pouch while stuffing it. Some Japanese markets sell unseasoned frozen pouches which must be cut, seasoned and boiled prior to stuffing. Those ones are less prone to tearing if prepared properly. Again, you posted a great recipe Jamie, and I happen to be quite delighted seeing it on your site.

  2. Inari Sushi is often prepared with just seasoned rice and the tofu based skin in its simplest form. You have some interesting variations here. I’m of Japanese blood and make this in the simple form of the skin and seasoned rice. These also look delicious.

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