Inari Tobiko Sushi Roll. A fried tofu pocket stuffed with sushi rice and topped off with a tobiko mayo mixture garnished with a green onion. Delicious and so simple. Very easy to make at home! Great for dinner, lunch or as an appetizer. Ready in just 30 minutes with cooked rice.
This simple inari roll is honestly the best! There is really no fuss when it comes to making these stuff inari rolls. They taste incredible thanks to the sushi rice that is flavoured with rice vinegar and sesame oil and the yummy inari pockets. Not to mention that creamy tobiko or fish roe mayo mixture on top with green onion. I love making this roll for my husband who loves tobiko and inari and if you love those two ingredients, then you will DEFINITELY love this roll.
It’s funny I searched the internet to see if there’s a recipe online and nothing that looks similar to mine. There are other versions Japanese inari sushi where you mix the tobiko with the mayo and the rice together stuffing it into the pockets, but I personally like my version better because you can really taste the individual ingredients.
Easy to make!
This tobiko inari sushi is SO EASY to make! You also don’t need many ingredients – just 7 ingredients to be exact! And I’m going to show you how to make this inari tobiko sushi.
First cook your rice in your rice cooker or pot according to packet instructions.
Strain your tofu pockets of the liquid that comes in the packaging.
After rice has cooked and while it’s still warm, season with sesame oil and rice vinegar and let it cool down a bit by transferring to a large mixing bowl.
Then in another small bowl, mix your fresh tobiko or sweet fish roe with mayo until well combined.
Wet your hands with clean water. Take 1 levelled tablespoon of the seasoned rice, roll it into a ball and stuff it into the opened inari wrapper. Flatten the rice so the top is levelled. Repeat this process for all 16 pockets.
Then top off each roll with 1 teaspoon of the tobiko mayo mixture.
Lastly garnish with a small piece of green onion for additional flavour. Enjoy!
Tips for making this dish
Below are tips on making tobiko inari sushi roll:
- Make sure to use sushi rice for this recipe. Do not use jasmine or it will not stick.
- Once the rice is cooked and still hot, season it immediately. The heat helps the rice absorb the flavours.
- Allow the rice to cool down so you’re not working with hot rice by transferring it to a large mixing bowl.
- Make sure to strain the liquid from the inari tofu pockets packaging.
- Wet your hands before working with the rice or you'll have a sticky mess!
- Take only 1 levelled tablespoon of the sushi rice into your hand and roll into a ball before stuffing into the tofu pocket. This will make it easier and prevents the rice from falling apart as you stuff the pocket.
- Stuff all the pockets before topping off with the tobiko mayo mixture. This prevents the tobiko mayo mixture from sliding off due to heat (although it really shouldn’t) if you do it one at a time.
- Slice your green onion very thinly and diagonally for best presentation.
FAQ
Below are frequently asked questions about this tobiko inari sushi recipe:
Is Inari vegan?
Yes it is! It’s made from tofu.
What does Inari taste like?
Picture a chewy soft, thin piece of tofu that has been seasoned in a sweet flavour. It’s absolutely delicious on its own or stuffed with fillings.
Where can I buy inari?
You can purchase it at most Japanese or Korean grocers. You may find it at Asian grocers. This is an item found near the tofu area usually.
Where can I find fish roe or tobiko?
This is an item that is found fresh or frozen at Asian grocers. Sometimes if your grocer has a fresh sushi section they may have it there.
Can I use non-Japanese Kewpie mayo?
Yes but it the tobiko mixture may not hold as well since kewpie mayo is thicker.
Can I use regular vinegar?
Yes.
Other Japanese recipes you may like!
If you enjoyed this inari sushirecipe then you may enjoy these other recipes:
JAPANESE CRAB CORN SALAD
GARLIC BUTTER SHRIMP UDON
BLACK PEPPER BEEF UDON
CURRY UDON NOODLE STIR FRY
EASY JAPANESE SHRIMP TEMPURA
TENMUSU (SHRIMP TEMPURA RICE BALL)
PORK KATSU ONIGIRAZU
TOFU KATSU SANDO
For this recipe
You will need the following tobiko inari sushi ingredients:
- 2 cups cooked rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 16 fried tofu pockets, strained of liquid
- 60 grams tobiko, or fish roe
- 1.5 tablespoon mayo, Japanese kewpie mayo
- 1 teaspoon green onion, finely sliced
How to make Inari Tobiko Sushi
- First cook your rice in your rice cooker or pot according to packet instructions.
- Strain your tofu pockets of the liquid that comes in the packaging.
- After rice has cooked and while it’s still warm, season with sesame oil and rice vinegar and let it cool down a bit by transferring to a large mixing bowl.
- Then in another small bowl, mix your fresh tobiko or sweet fish roe with mayo until well combined.
- Wet your hands with clean water. Take 1 levelled tablespoon of the seasoned rice, roll it into a ball and stuff it into the opened inari wrapper. Flatten the rice so the top is levelled. Repeat this process for all 16 pockets.
- Then top off each roll with 1 teaspoon of the tobiko mayo mixture.
- Lastly garnish with a small piece of green onion for additional flavour. Enjoy!
Give it a try!
Well, I hope you give my Inari Tobiko Sushi Roll a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Christie
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Inari Tobiko Sushi Roll
Ingredients
- 2 cups cooked short grain rice
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 16 fried tofu pockets or inari strained of liquid
- 60 grams fish roe
- 1.5 tablespoon mayonnaise Japanese kewpie mayo recommended
- 1 teaspoon green onion finely sliced
Instructions
- Strain your tofu pockets of the liquid that comes in the packaging.
- Season hot cooked rice with sesame oil and rice vinegar and let it cool down a bit by transferring to a large mixing bowl.
- Then in another small bowl, mix your fresh tobiko or sweet fish roe with mayo until well combined.
- Wet your hands with clean water. Take 1 levelled tablespoon of the seasoned rice, roll it into a ball and stuff it into the opened inari wrapper. Flatten the rice so the top is levelled. Repeat this process for all 16 pockets.
- Then top off each roll with 1 teaspoon of the tobiko mayo mixture.
- Lastly garnish with a small piece of green onion for additional flavour. Enjoy!
Notes
- Make sure to use sushi rice for this recipe. Do not use jasmine or it will not stick.
- Once the rice is cooked and still hot, season it immediately. The heat helps the rice absorb the flavours
- Allow the rice to cool down so you’re not working with hot rice by transferring it to a large mixing bowl.
- Make sure to strain the liquid from the inari tofu pockets packaging.
- Wet your hands before working with the rice or you'll have a sticky mess!
- Take only 1 levelled tablespoon of the sushi rice into your hand and roll into a ball before stuffing into the tofu pocket. This will make it easier and prevents the rice from falling apart as you stuff the pocket.
- Stuff all the pockets before topping off with the tobiko mayo mixture. This prevents the tobiko mayo mixture from sliding off due to heat (although it really shouldn’t) if you do it one at a time.
- Slice your green onion very thinly and diagonally for best presentation.
Heidi | The Frugal Girls
Your idea to use a fried tofu pocket really makes holding these sushi rolls together so much easier... and they look so so fun!