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Please refer to individual recipes


  1. Edamame & Furikake Inari Sushi
    • 3 inari fried tofu wraps
    • 150g japanese rice
    • 2 tsp sushi vinegar
    • 20 shelled edamame beans
    • 1-2 tsp furikake with greens
    1. Carefully stir in the sushi vinegar too the cooked rice using a rice paddle, then leave to cool.
    2. Quickly mix in the furikake and edamame beans.
    3. Gently stuff the rice into the inari pouches. Enjoy.

  2. Hijiki and Carrot Inari Sushi
    • 4 inari fried tofu wraps
    • sushi ginger
    • 600g cooked sushi rice
    • 10g hijiki seaweed
    • 1/2 finely chopped carrot
    • 120ml dashi stock
    • 2 tbsp soy sauce
    • 2 tbsp cooking sake
    • 2 tbsp sugar
    • 1 tbsp mirin
    • pinch of sesame seeds
    1. Soak the hijiki in cold water for about 30 minutes to reconstitute. While you’re waiting for it, chop your carrot into fine matchsticks and prepare your sushi rice
    2. Add the carrot, hijiki, dashi stock, soy sauce, cooking sake, sugar and mirin to a pan. Add a drop lid and simmer until the sauce is absorbed, then leave to cool.
    3. Add the cooked vegetables to the sushi rice, and stir in a pinch of sesame seeds too.
    4. Making sure you don’t end up poking any holes, stuff the cooked rice into the inari pouches and serve with the sushi ginger.
  3. Gomoku Inari Sushi
    • 1 gomoku chirashi sushi mix
    • 450g cooked japanese rice
    • 4 inari fried tofu wraps
    1. Follow the instructions for the gomoku chirashi sushi mix and cook your rice
    2. Wait for the rice to cool, until it’s cool enough to handle. Carefully stuff the inari pouches with the rice.


• Drop lids are used in many Japanese recipes, but are not so well known in the UK. If you don’t have a special drop lid you can make your own poking holes in a circle of kitchen foil or parchment paper, or simply using a lid that’s smaller than the pan you’re using.