In Japan, when we make Inari-zushi, that is Sushi Rice wrapped in seasoned Abura-age (Thin Fried Tofu), we often mix some extra ingredients with Sushi Rice. Common ingredients are hard to find where I live, so I mixed ‘Soboro’ made with Chicken Mince or Pork Mince.


12 Pieces


2 cups (180ml cup) Japanese Short Grain Rice
50ml Rice Vinegar
40g (about 40ml) Sugar
Slightly less than 1 teaspoon (4g) Salt
1 Egg *whisked
125g Chicken Mince OR Pork Mince
1 teaspoon grated Ginger
5cm Carrot *cut into small pieces
1 Shiitake *cut into small pieces
1 handful Baby Spinach
1 teaspoon Sugar
2 teaspoons Soy Sauce
12 pieces ‘Inari-zushi no Moto’ (Seasoned Abura-age)

  1. Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
  2. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
  3. Heat a small amount of Oil in a frying pan over low heat, cook Egg into firm and fine scrambled egg. Add to the Rice.
  4. Cook Mince, grated Ginger, Carrot and Shiitake over medium heat. When cooked, add Baby Spinach, season with Sugar and Soy Sauce. Mix with the Rice and Egg.
  5. Lightly squeeze the ‘Inari-zushi no Moto’ (Seasoned Abura-age), carefully open the bags, and fill the bags with the rice mixture.
  6. *Note: Today I cooked more rice mixture from 3 cups (180ml cup) Rice and ended up having a lot of leftover. I made leftover rice mixture into Onigiri (Rice Balls) and they were yummy.