Vegetable Filled Tofu Pockets- Inari Sushi

When I was a kid, this was one of my favorite things to eat.  Although I must admit my choice in toppings back then were not quite the same as today.  Abura age is a slightly sweetened, fried tofu pocket that is usually found vacuum packed or in tins and is used for inari sushi.  You can find this easily in any Japanese or other Asian food market.

I enjoy inari sushi without rice and just fill my tofu pockets up with veggies nowadays.  If you are using rice, fill the tofu pocket a little less than half way maximizing most of the pocket with fresh vegetables so that you can optimize on all its nutritional value.

There are plenty of toppings for you to choose from.  You can add shrimp, smoked salmon, fish roe, crab, ground meat, etc. to your list of toppings.  Just balance it out with some colorful veggie so that it pops out and is inviting to eat!

Vegetable Filled Tofu Pockets—Inari Sushi


• 1 pack of abura age (slightly sweetened tofu pouches)
• 1 1/2 cup rice, Japanese sushi rice, uncooked (optional)
• 1 egg, yolk only
• 1 small cucumber, diced
• 1 zucchini, julienned or spiraled (think zoodle!)
• 1 carrot, julienned or spiraled
• 1 red pepper, diced
• 1 tin corn, small
• 150 grams edamame beans
• 1/2 avocado smash with yuzu and poppy seeds


To prepare the egg omelette, we use only the yolk.   Seperate the egg white from the yolk in a small bowl.
Give the yolk a quick stir (optional- you can add a smidgeon of sugar to this mix).  Heat up your skillet, add a little bit of butter to the surface and pour your yolk in the skillet.  Cook for about a minute on each side and slide it off onto a flat cutting board.  Slice across your flat yolk omelette horizontally and vertically a few times to cut them into strips.  Kitchen shears come in handy for this too. 


If you are using rice, cook it first and then let it cool down.  You can add a little bit of sushi vinegar to it if you like but I find that the abura age is sweet enough.

Prepare all your vegetables and egg and line them up in a bowl.

Open a tofu pocket up, and using wet hands ball up a small portion of rice and place it into the base of the pocket.

Complete the top up with your choice of vegetable fillings.



For any leftover veggies, I just simply cut them up and prepare a small salad on the side.