Vegan Inari Sushi | Cooking With Jade

Vegan Inari Sushi

< 1 minute
Vegan Inari Sushi


Prep Time 30 minutes
Cook Time 30 minutes
Cuisine Japanese
Servings 4


  • Rice Cooker
  • Mixing bowl
  • Wooden spoon or rice paddle
  • Cutting board
  • Knife
  • Julienne peeler or mandoline
  • Sushi mat (optional)


  • 2 cups of sushi rice
  • 2 cups of water
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 8 pieces of inari-age sweet tofu pockets
  • 1 small cucumber julienned
  • 1 small carrot julienned
  • 1 avocado sliced
  • 1/4 cup of pickled ginger
  • Soy sauce or tamari for serving


  • Rinse the sushi rice in cold water until the water runs clear. Place the rice in a rice cooker with 2 cups of water and cook according to the manufacturer's instructions.
  • In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Set aside to cool.
  • When the rice is done, transfer it to a large mixing bowl. Pour the cooled vinegar mixture over the rice and gently fold it in using a wooden spoon or rice paddle. Cover the bowl with a damp cloth and let it cool to room temperature.
  • Open the inari-age and gently remove any excess oil by blotting with a paper towel.
  • Stuff each inari-age pocket with a small amount of rice, making sure not to overstuff them. Fold the top of the pocket over to seal.
  • Arrange the stuffed inari-age on a serving platter.
  • Top each inari-age with julienned cucumber, carrot, avocado, and pickled ginger.
  • Serve with soy sauce or tamari on the side.


Calories: 345 | Total Fat: 7g | Total Carbohydrates: 67g | Dietary Fiber: 4g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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