Photo: Stuffed Fried Tofu Pouches (Inari Zushi)

Available at every convenience store in Japan and a frequent lunch-box favorite, fried tofu pouches full of vinegared rice are a simple and filling way to get energy for the day.

Cooking time
30 minutes
  • Nutrition information is for one serving.
  • * A drop lid is a round lid smaller than the diameter of the pan or pot that floats on top of the liquid while simmering foods. It ensures the even distribution of heat to cook ingredients evenly and quickly. One can be made using aluminum foil or parchment paper.

Ingredients(Servings: 4)

650 g (1-1/2 lbs.)

1 Tbsp

20 g (2/3 oz.)

4 pieces


300 ml (1-1/4 US cups)

(A)Blended vinegar

3 Tbsp

1 Tbsp

1 Tbsp


2 Tbsp

1/2 Tbsp

2-1/4 Tbsp

1-1/2 Tbsp


  1. Heat (A) in a microwave, then stir to dissolve.
  2. Slowly mix (A) into the rice, then cover with a wet paper towel and allow to cool to touch.
  3. Lay the abura-age on a cutting board and press one by one with a rolling pin. Cut in half lengthwise and open at the cut edge to form a pouch.
  4. Put the abura-age pouches in boiling water and allow to boil for up to a minute to remove excess oil.
  5. Cook the pouches with the Japanese soup stock in a pot for 10 minutes.
  6. Add (B), cover with a drop lid*, and cook for 10 more minutes.
  7. Lightly roast the sesame seeds, then add to the rice and mix. Add the dried sardines and mix.
  8. Divide the rice into 8 portions. Squeeze excess liquid from pouches, then add a portion of rice to each pouch. Serve with pickled ginger, if desired.