Gomoku Inari Sushi (sushi wrapped in seasoned fried tofu pockets)

“Inari Sushi” is a Japanese soul food formed with vinegared rice tucked inside little deep-fried tofu pockets. Of course, cook the rice with the soaking water from the Shiitake. Other than dried Shiitake mushrooms, we use a lot of Sun-dried ingredients, such as Dried Daikon & Carrot Strip Mix, Dried burdock, Gourd shavings, Hijiki, white sesame.

Ingredients (20 servings)

  • 3 cups Rice
  • 540ml Soup from reconstituted shiitake mushrooms plus water
  • 6 Tbsp ( 90ml ) Sushi vinegar
  • 10 slices Abura-age( fried tofu, boiled to remove oil )
  • 7g Dried Daikon & Carrot Strip Mix( minced )
  • 5g Dried burdock ( minced )
  • 5g Gourd shavings ( minced )
  • 6 Dried shiitake mushrooms ( minced )
  • 3g Hijiki ( minced )
  • 4 Tbsp White sesame seeds
  • 2 Tbsp Salad oil
  • 3 cups ( 600ml ) Dashi broth -A
  • 8 Tbsp Sugar -A
  • 50ml Mirin -B
  • 100ml Soy sauce -B
  • 1.5 cup ( 300ml ) Dashi broth -C
  • 2 Tbsp Sugar -C
  • 1 Tbsp Mirin -C
  • 2 Tbsp Light soy sauce -C


Reconstitute all dried ingredients with water. Mince everything except the hijiki.
Wash and drain the rice on a draining basket at least 1 hour before cooking it.
In the rice cooker, put in the rice and reconstituted soup and water and cook.
After the rice is cooked, leave it without opening the cooker for 6 min. Then put the rice on a rice tray or pad.
Use a wooden paddle to evenly mix in the sushi vinegar into the rice.
Put the abura-age in large, shallow pot, add Seasoning A, and set to medium heat for 4?5min. Then add Seasoning B and put on absorbent cover. Cook until the broth evaporates.
In another pot, heat the oil and stir-fry the Dried Daikon & Carrot Strip Mix, burdock, gourd shavings, shiitake mushrooms, and hijiki in this order. Add Seasoning C and cook until the broth evaporates.
Mix in Step 7's cooled ingredients into the sushi rice and mix in the white sesame seeds well.
In the dried abura-age, stuff the sushi rice filling. (For 20 servings)
Put the inari sushi on a tray and provide some ginger soaked in sweet vinegar if desired.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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