Lotus Root Inari Sushi

Inari sushi are made to resemble straw bags filled with rice that were offered to Inari, the harvest god. Enjoy the nice crunch of lotus root in this delicious inari sushi recipe.

Lotus Root Inari Sushi
Photographed by Masaya Suzuki

Recipe by
Reiko Yamamoto



Beans & Tofu




Calorie count is per piece.

Ingredients (Makes 20 pieces)

  • 600 ml rice
  • 150 g lotus root
  • 10 g kikurage wood ear mushrooms (dried)
  • 10 abura-age
  • 5-6 tbsp white sesame seeds
  • [Sushi vinegar]

    • 4 1/2 tbsp rice vinegar
    • 3 1/2 tbsp sugar
    • 1 tsp salt
  • 3 tbsp rice vinegar
  • 6 tbsp sugar
  • Just under 1/2 tsp salt
  • 2 tbsp soy sauce
  • Ginger pickled in sweet vinegar (store-bought), as needed



Combine the ingredients for the [Sushi vinegar], dissolving the sugar and salt. Rinse the rice and let it soak in water for 1 hour. Drain the rice in a strainer, then cook with slightly less water than usual.



Cook the rice and transfer to a handai sushi tub or large bowl while it is still hot. Mix in the [Sushi vinegar] with a spatula using a cutting motion while fanning the rice to cool it off.


Peel the lotus root and finely chop. In a saucepan, combine the chopped lotus root, 3 tbsp each of rice vinegar and sugar, and 180 ml of water. Simmer briefly.


Cut the abura-age into halves and open them up to make pouches, then blanch in boiling water. Drain in a strainer and let cool until safe to handle, then use your hands to squeeze out excess water. In a pot, combine the abura-age halves, 400 ml of water, just under 1/2 tsp of salt, 3 tbsp of sugar and 2 tbsp of soy sauce. Simmer for 10–15 minutes over medium heat.


Rehydrate the dried kikurage wood ear mushrooms in warm water and cut into large chunks. Simmer briefly in the same pot used to simmer the abura-age.


Mix in the drained lotus root, kikurage wood ear mushrooms and sesame seeds to the sushi rice. Make 20 rice balls, shaping them into small cylinders.


Lightly squeeze the simmering liquid from the abura-age and stuff the rice balls into the pouches. Fold the edges of the pouches over to close, and plate them with the folded side down. Serve garnished with ginger pickled in sweet vinegar.