Inari sushi

Yubuchobap or Korean inari sushi is a recipe made of sweet and savory tofu pockets that are stuffed with seasoned rice and usually served with toppings. These bite-sized pockets of deliciousness are one of those dishes that once you start, you can't stop eating. The combination of textures and flavors is hard to resist and best of all, no cooking is required! (except for rice).

This traditional Japanese dish is both sweet and savory and can be served as a snack, as part of a sushi dinner, or as a side dish.

Inari sushi or Inarizushi is a little pocket of fried tofu stuffed with a slightly sweet, seasoned rice. It’s the ultimate Japanese snack that has no raw ingredients and is easy to make at home.

Inari sushi is a portable, delicious dish that's often enjoyed for lunch in Japan. This basic recipe is the perfect canvas for add-ins of your choice.

This delicious inari sushi is made with fried tofu pouches soaked in a sweet marinade and stuffed with tangy sushi rice. I also include a few additional topping ideas to bring your homemade inari sushi to the next level!

Inari sushi is a beloved dish in Japanese cuisine like tonkatsu, Japanese chicken curry, beef gyudon bowl, and Japanese milk bread rolls. It holds a special place in the hearts and stomachs. Also, it is a delightful appetizer, a light snack, or a satisfying meal like California rolls, spam musubi and Korean kimbap.

After eating a big, heavy Thanksgiving feast, I like to balance things out a bit by eating something lighter and healthier in the days that follow. Sushi is usually my go-to, and lately I have been loving making inari sushi at home.Inari sushi is comprised of stuffed pouches made of bean curd/tofu skin that have been fried and then marinated (abura-age). You can find the marinated abura-age pouches at Asian grocery stores and they come either in a shelf-stable can or in the refrigerated…

Learn how to make this traditional Japanese sushi! These seasoned fried-tofu pockets are filled with sushi rice. It is incredibly flavorful with a balance of sweet, salty, and sour. No rolling is required!

Pairing with sushi can be tricky—wasabi and ginger?—but fragrant whites are the secret