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Vegetarian, East Asian

Inari sushi with vegetable soup

Inari sushi with vegetable soup is a Japanese dish made of sweet fried tofu pouches filled with vinegared rice, served alongside a soup of carrots, leek and shiitake mushrooms. For 4 people, it takes 50 minutes and a medium skill level, at €2.90 per person. The key to success is filling the pouches only two thirds full so they close properly.

Tonight we're playing Japanese dinette with inari, little sweet fried tofu pouches stuffed with vinegared rice, plus a vegetable soup.

Inari sushi with vegetable soup
Total time
50 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall, Winter
The kids
They generally like it

The vinegared rice, lightly sweet and tangy, plays against the almost caramelized sweetness of the fried tofu pouches. Alongside, the vegetable soup brings freshness with its thinly sliced carrots and leek, plus an umami base from the shiitake mushrooms and soy sauce. It's a full meal that feels light yet satisfying, with no meat or fish involved.

This is the kind of dinner that breaks up the weekly routine without being complicated to pull off, great for a weeknight when you have a bit of time, or for introducing kids to Japanese cooking. They usually love stuffing the rice pouches themselves, turning the meal into a hands on activity. Adults enjoy this format too, served in small individual bowls for a relaxed dinner with friends.

The ingredients

4 people

Pantry

  • Sweet fried tofu pouches (inari age) 12
  • Sushi riceoften in the pantry 300 g
  • Rice vinegaroften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Sesame seedsoften in the pantry 2 tbsp
  • Vegetable brothoften in the pantry 1 l
  • Soy sauceoften in the pantry 2 tbsp

Fruits and vegetables

  • Carrots 2
  • Shiitake mushrooms 150 g
  • Leek 1

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Rinse the sushi rice several times, then cook it with an equal amount of water, about 1.1 times its volume. 15 min

    Let the rice rest covered for 10 minutes before seasoning it.

  2. Heat the vinegar with the sugar and a pinch of salt, pour over the warm rice and fold it in with a cutting motion without mashing, along with the sesame seeds.

    Fanning the rice while mixing gives it a nice shine.

  3. Make the soup, slice the carrots, leek and shiitake mushrooms thinly and simmer them in the broth with the soy sauce. 15 min

    Cut everything into fine julienne, the soup is ready when the vegetables are tender but still have some bite.

  4. Gently press the inari pouches to remove excess syrup, then open them up.

    Press between two plates so they don't tear.

  5. Fill each pouch with rice shaped into a ball, fold the edge over and serve with the soup.

    Wet your hands with vinegared water, the rice won't stick.

Our tips to get it right

  • Never overfill the tofu pouches, the rice needs to be packed in without stretching the fragile edges.
  • Use sushi rice cooked the same day, rice that's too cold or dry won't pack well into the pouches.
  • Taste the vegetable broth before serving and adjust the soy sauce depending on how salty your base broth is.

The variations

  • Swap the shiitake mushrooms for button mushrooms if you can't find them, the flavor will be milder but the texture still works.
  • For a quicker version, use store bought seasoned sushi rice and skip the warm vinegar step.
  • For kids, mix a few diced cooked carrots directly into the rice before stuffing the pouches, they like the sweet, colorful touch.

What to serve it with

  • Steamed edamame with a little salt
  • Japanese green tea
  • Cucumber pickled in rice vinegar

Storage

Stuffed inari keep for 1 day in the fridge in a closed container, the rice hardens quickly once chilled. The soup keeps for 2 to 3 days in the fridge and freezes well, reheat it gently over low heat without boiling.

Questions about this dish

Can you make the inari ahead of time for the next day?

You can cook the rice and make the soup the day before, but stuff the tofu pouches just before serving. Rice packed into the pouches tends to harden if it sits too long in the fridge.

Where can you find sweet fried tofu pouches?

You can find them at Asian grocery stores, often canned or vacuum packed, labeled inari age or seasoned aburaage. They come ready to stuff, you just need to press out excess liquid first.

Can you replace rice vinegar with another vinegar?

Diluted apple cider vinegar can work in a pinch, but the flavor won't be as rounded as rice vinegar. Avoid white vinegar, it's too harsh for this recipe.

How do you keep the rice from falling out of the pouches?

Shape tightly packed rice balls with hands moistened in vinegared water before sliding them into the pouches. Then fold the edge of the pouch over the rice instead of leaving it open.

How long does it take to make inari sushi with vegetable soup?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in inari sushi with vegetable soup?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does inari sushi with vegetable soup cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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