Cook Time 30–40 min · Yield 18–20 pieces (1 pack tofu pouches) · Difficulty Easy Keywords #inarisushi #tofupouch #bento #picnic #kidsfriendly One-line summary: Make firm sushi rice, season with sushi vinegar (rice vinegar:sugar:salt = 5:3:1), then fill well-drained tofu pouches and press lightly to set the shape—no-fail method.

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Ingredients

• Seasoned tofu pouches (inari/aburaage) 1 pack (18–20 pieces)
• Rice 2 cups (360 g) — use ~10% less water than usual for firmer grains
• Sushi vinegar (su): rice vinegar 5 Tbsp, sugar 3 Tbsp, salt 1 Tbsp (base ratio 5:3:1; adjust to taste)
• Mix-ins (optional): minced pickled radish (danmuji/takuan) 3 Tbsp, finely diced cucumber 2 Tbsp (seeds removed), finely diced carrot 2 Tbsp (lightly sautéed), black/white sesame 1 Tbsp
• Sesame oil a few drops (optional, for aroma)

Tip: If the store-bought tofu pouches are too sweet or oily, rinse in boiling water for 5 seconds, drain well, and gently squeeze—this rebalances oil and seasoning.

Instructions

1. Cook the rice Rinse 2–3 times and soak 20 minutes. Cook with ~10% less water than usual for firm, non-mushy rice.
2. Make sushi vinegar In a small bowl, mix rice vinegar, sugar, and salt in a 5:3:1 ratio until dissolved (10–15 seconds in the microwave helps dissolve faster).
3. Season the rice Spread hot rice in a wide bowl. Pour sushi vinegar and fold it in with a paddle using a cutting motion; fan to add sheen. Add optional mix-ins (radish, cucumber, carrot, sesame) and combine evenly.
4. Prep the tofu pouches Gently open each pouch and lightly squeeze out excess marinade (don’t over-dry). Wet your hands and portion rice into 30–35 g balls.
5. Fill & shape Pack rice into the corners of each pouch, then press the top lightly to form a dome or a triangle/oval. Place seam-side down on a tray and let them set for 3–4 minutes.
6. Finish Optional: brush or dot a drop of sesame oil on top and sprinkle sesame seeds.

Taste & Shape Notes 🔬

Using slightly drier rice improves structure and prevents spreading. Tossing warm rice with sushi vinegar coats starch evenly → better gloss and shelf-life. For the pouches, remove only the excess oil/syrup to keep flavor balanced.

Variations

• Tuna–Mayo: 1 can tuna (100 g), drained + 1.5 Tbsp mayo + pepper. Fold 2–3 Tbsp into rice or use as a small topping.
• Kid-friendly Crab & Corn: shredded crab sticks + 2 Tbsp corn + 1 Tbsp mayo.
• Bulgogi: finely chop cooked bulgogi, sauté to remove moisture, and fold in 3–4 Tbsp.
• Kimchi: mince 1/2 cup kimchi and stir-fry to dry before mixing.
• Smoked Salmon & Avocado: fine dice with a squeeze of lemon and a pinch of salt.
• Spicy: 1 tsp minced chili + 1 tsp gochujang mixed gently into the rice.

FAQ

The rice won’t hold its shape.

Cook with 10% less water and mix sushi vinegar while the rice is still hot. Keep portions at 30–35 g each.

The pouches taste too sweet.

Blanch in boiling water for 5 seconds and squeeze gently to reduce sweetness/oil. Also reduce sugar in the sushi vinegar by ~20%.

How should I store them?

Best eaten the same day. Keep at cool room temp for 2–3 hours; use an ice pack in hot weather. If you must refrigerate, wrap individually and microwave briefly (10–15 sec) before serving.

Can I season plain tofu pouches myself?

Simmer 300 ml water + 3 Tbsp soy sauce + 2.5 Tbsp sugar + 2 Tbsp mirin for 5 minutes; cool, then simmer blanched pouches for 10 minutes to absorb.

Packing & Storage

• For bento/picnic: parchment sheet → container → ice pack.
• When stacking layers, separate with baking paper to avoid sticking.

Nutrition (approx., per piece if 20 pieces made)

80–110 kcal · Carbs 12–16 g · Protein 2–3 g · Fat 2–3 g (varies with mix-ins)