Spicy carrot and tomato inari sushi brings genuine heat to a usually sweet hand-held. Finely diced carrot gets tossed with sriracha and garlic chili paste, shichimi togarashi, and dark sesame oil, then folds into sushi rice with halved cherry tomatoes. Fifteen minutes from pantry to platter.
If you love the sweet and savory flavor of inari sushi, you’re going to be obsessed with this spicy upgrade! These little tofu pockets are a delight on their own, but when stuffed with a fiery, flavorful carrot and rice mixture, they become truly irresistible. The secret to the perfectly balanced heat? Using two different chili sauces—sriracha for its bright kick and garlic chili paste for its deep, savory spice. Together, they create a complex flavor profile that will have everyone reaching for a second, and a third!
Ingredients
• 1 carrot, finely diced
• 1 tablespoon / 15 ml (0.5 fl oz) sriracha
• 1 tablespoon / 15 ml (0.5 fl oz) garlic chili paste
• 1 teaspoon / 5 g (0.18 oz) shichimi togarashi, plus more for topping
• 1 teaspoon / 5 g (0.18 oz) toasted sesame seeds
• 1 green onion, thinly sliced
• ½ teaspoon / 2.5 ml (0.1 fl oz) dark sesame oil
• ½ teaspoon / 2.5 g (0.09 oz) salt
• 2 cups / 350 g cooked and seasoned sushi rice
• 8 inari age pouches (seasoned fried tofu)
• 12 cherry tomatoes, halved
Instructions
1. In a large bowl, combine the finely diced carrot, sriracha, garlic chili paste, shichimi togarashi, sesame seeds, green onion, dark sesame oil, salt, and prepared sushi rice. Mix thoroughly until all are evenly distributed.
2. Gently lay the inari pouches on a clean kitchen towel or paper towel and blot away any excess seasoned liquid.
3. Carefully open each inari pouch with your fingers. Using a wet spoon to prevent sticking, add approximately ¼ cup or 6 tablespoons (90 ml / 3 fl oz) of the spicy rice mixture into each pouch, packing it in securely but gently.
4. Arrange the stuffed inari pouches on a serving platter. Top each one with three cherry tomato halves and finish with an extra sprinkle of shichimi togarashi before serving.
Nutritional Information
• Serving Size: 2 pieces
• Calories: 265 kcal
• Protein: 8 g
• Carbohydrates: 42 g
• Fat: 7 g
• Sodium: 550 mg
Pro Tips
• For the best texture, use freshly cooked and seasoned sushi rice that has cooled to room temperature. Warm rice can make the inari pouches soggy.
• Inari age pouches can be delicate. Open them gently with your fingertips to avoid tearing before you start stuffing them.
• Feel free to customize the filling! Add finely diced cucumber, edamame, or avocado for extra texture and flavor.
• You can prepare the spicy carrot and rice filling a day in advance and store it in an airtight container in the refrigerator. Assemble the inari just before serving for the best results.
FAQ
Q: Is this spicy inari sushi recipe vegan
A: Yes, all the ingredients listed in this recipe are plant-based, making it naturally vegan. The inari age pouches are made from fried tofu, and the filling consists of rice, vegetables, and various seasonings.
Q: How can I add more protein to this vegetarian recipe
A: This recipe already provides a good source of plant-based protein from the tofu pouches. To increase the protein content further, you can mix 1/2 cup (480 ml) of shelled edamame or finely diced firm tofu into the rice filling.
Q: Can I make these spicy tofu pockets gluten-free
A: Absolutely. To make this recipe gluten-free, ensure you purchase certified gluten-free inari age pouches, as some are seasoned with soy sauce containing wheat. Additionally, check that your sriracha and garlic chili paste are gluten-free.
Q: Can I prepare this spicy inari ahead of time
A: For the best texture, it’s recommended to assemble the inari just before serving to prevent them from becoming soggy. However, you can prepare the spicy carrot and rice filling up to a day in advance and store it in an airtight container in the refrigerator for quick assembly.
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Spicy Carrot and Tomato Inari Sushi
Ingredients
Method
- In a large bowl, combine the finely diced carrot, sriracha, garlic chili paste, shichimi togarashi, sesame seeds, green onion, dark sesame oil, salt, and prepared sushi rice.
- Mix thoroughly until all are evenly distributed.
- Gently lay the inari pouches on a clean kitchen towel or paper towel and blot away any excess seasoned liquid.
- Carefully open each inari pouch with your fingers.
- Using a wet spoon to prevent sticking, add approximately ¼ cup or 6 tablespoons (90 ml / 3 fl oz) of the spicy rice mixture into each pouch, packing it in securely but gently.
- Arrange the stuffed inari pouches on a serving platter.
- Top each one with three cherry tomato halves and finish with an extra sprinkle of shichimi togarashi before serving.
