Inari sushi is easy to make vegan! Tuck tangy sushi rice into the tofu pockets and add toppings like avocado, spicy carrots, and tofu scramble. The perfect sushi recipe for beginners!
When I go to a sushi restaurant and see that vegan inari is on the menu, I do a little happy dance! If you’ve never had it, inari sushi consists of sushi rice stuffed into a pouch of fried tofu. The tofu pouches are simmered in a mixture of soy sauce, sugar, and mirin, giving them a slightly sweet and tangy flavour, along with a fun chewy texture. And when it comes to making sushi at home, this is the easiest! I love doing sushi night at home with this inari sushi, along with my Vegan Sushi recipe.
Why Inari Sushi Is Totally Worth Making
Friends, you are going to LOVE this sushi recipe! Here’s why it’s one of my favourites:
- Sweet and savoury . The combination of the slightly sweet inari pockets and tangy sushi rice is just absolute perfection.
- The easiest vegan sushi you can make . Seriously! The hardest part is finding the tofu pouches. Once you’ve done that, it’s just a matter of making rice, stuffing it into the pouches, and topping them.
- Versatile . Inari sushi can be customised with so many toppings, or you can just eat them as-is with the rice only.
- Portable and meal prep-able . This recipe is fantastic for meal prep lunches because it lasts a few days in the fridge and it stands up well to being transported in a container.
Notes on Ingredients
This section provides an overview of the key ingredients needed to make inari sushi at home. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Base:
- Sushi rice – Cook the sushi rice in water, then flavour it with rice vinegar, maple syrup or sugar, and salt.
- Inari age tofu pouches – You can find these at Japanese grocery stores or purchase them online. They come in cans or vacuum-sealed packages.
For the Toppings:
- Avocado – For the avocado topping option, you’ll just need avocado and salt. Simple!
- Spicy carrot – Shredded carrots are jazzed up with toasted sesame oil, rice vinegar, sriracha or chili paste, and salt.
- Tofu scramble – As a vegan swap for eggs, I cook tofu in olive oil with turmeric (for eggy colour!), garlic powder, nutritional yeast , salt, and pepper.
- Optional garnishes – Toasted sesame seeds, thinly sliced scallions, nori strips.
How to Make Vegan Inari Sushi
As promised, making vegan inari sushi at home is simple! Here’s what you’ll need to do.
Cook the rice.
- Cook the sushi rice . Rinse the rice until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then simmer covered on low for 15 minutes. Let it rest for 10 minutes.
- Season and cool . Whisk the rice vinegar, maple syrup, and salt in a small bowl. Fold this mixture into the rice, then let it cool to room temperature.
- Prepare the toppings . Slice the avocado, toss the carrots with sesame oil, vinegar, sriracha, and salt, and cook the tofu scramble in a pan with the oil and seasonings until golden.
Stuff the rice into the tofu pouches.
- Assemble . Open the inari pouches and stuff each with 2 tablespoons of sushi rice. Smooth the top and add the toppings. Garnish with sesame seeds, scallions, or nori and serve with soy sauce.
Tips for Success
- Use the right rice . Ensure you use short-grain sushi rice and cook it correctly to achieve the right sticky texture. Long-grain rice won’t work in this recipe.
- Be gentle with the inari pouches . When handling tofu pouches, open them carefully to avoid tearing. The tofu skin is delicate!
- Don’t overfill the pouches . Use about 2 tablespoons of sushi rice per pouch to avoid overfilling. I like to slightly compact the rice to help it stay in place, but if you press too hard, it will lose its fluffy texture.
Variations
Feel free to get creative with the toppings! Try my Watermelon Tuna or the tomato tuna from my Crispy Rice recipe. Or just layer on your favorite vegan sushi fillings like cucumber or pickled veggies. Sticky Sesame Shiitake Mushrooms would be fabulous too!
How to Store
Store inari sushi in an airtight container in the refrigerator for up to 3 days. To prevent the rice from drying out, you can cover each piece with a damp paper towel before sealing the container. Do not freeze this recipe.
More Vegan Japanese Recipes
- Onigiri
- Vegan Katsu Curry
- Crispy Teriyaki Tofu Recipe
- Vegan Japanese Milk Bread
Ingredients
For the Sushi Rice and Inari Age Tofu:
- 2 cups sushi rice , 400 grams
- 2 ¼ cups water , 530 milliliters
- 3 tablespoons rice vinegar , 45 milliliters
- 1 tablespoon maple syrup or sugar , 15 milliliters
- 1 teaspoon salt , 5 grams
- 16 seasoned inari age tofu pouches , store-bought, from a can or vacuum pack
For the Toppings:
- 1 ripe avocado , sliced – about 150 grams
- Pinch of salt , to taste
Spicy Carrot:
- 1 medium carrot , shredded – 60 grams
- 1 teaspoon sesame oil , 5 milliliters
- 1 teaspoon rice vinegar , 5 milliliters
- 1 teaspoon sriracha or chili paste , 5 milliliters
- Pinch of salt , to taste
Tofu Scramble:
- ½ block firm tofu , crumbled – 150 grams
- 1 teaspoon olive oil , 5 milliliters
- ¼ teaspoon turmeric , 0.5 grams
- ½ teaspoon garlic powder , 1 gram
- 1 tablespoon nutritional yeast , optional – 5 grams
- Salt and pepper , to taste
Optional Garnishes:
- Toasted sesame seeds
- Thinly sliced scallions
- Nori strips
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice in cold water until the water runs mostly clear.
- Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let sit covered for 10 more minutes.
- In a small bowl, mix rice vinegar, maple syrup (or sugar), and salt. Gently fold into the warm rice. Let cool to room temperature.
Prepare the Toppings:
- Avocado : Slice the avocado.
- Spicy Carrot : Toss shredded carrots with sesame oil, vinegar, sriracha, and salt. Let sit for 5–10 minutes to marinate.
- Tofu Scramble : Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, and nutritional yeast. Cook for 4–5 minutes, stirring occasionally, until slightly golden. Season with salt and pepper to taste.
Assemble the Inari Sushi:
- Open each inari pouch gently and stuff with about 2 tablespoons (about 30 grams) of seasoned sushi rice.
- Smooth the top with the back of a spoon.
- Top each pouch with one of the prepared toppings — a slice or fan of avocado, a spoonful of spicy carrot, or tofu scramble. You can make an assortment by using different toppings on separate pockets, or layer a small amount of two or more toppings together if desired.
- Garnish with sesame seeds, scallions, or nori strips if desired.
- Serve immediately with soy sauce on the side.
Notes
Inari Sushi
Ingredients
For the Sushi Rice and Inari Age Tofu:
- 2 cups sushi rice 400 grams
- 2 ¼ cups water 530 milliliters
- 3 tablespoons rice vinegar 45 milliliters
- 1 tablespoon maple syrup or sugar 15 milliliters
- 1 teaspoon salt 5 grams
- 16 seasoned inari age tofu pouches store-bought, from a can or vacuum pack
For the Toppings:
- 1 ripe avocado sliced – about 150 grams
- Pinch of salt to taste
Spicy Carrot:
- 1 medium carrot shredded – 60 grams
- 1 teaspoon sesame oil 5 milliliters
- 1 teaspoon rice vinegar 5 milliliters
- 1 teaspoon sriracha or chili paste 5 milliliters
- Pinch of salt to taste
Tofu Scramble:
- ½ block firm tofu crumbled – 150 grams
- 1 teaspoon olive oil 5 milliliters
- ¼ teaspoon turmeric 0.5 grams
- ½ teaspoon garlic powder 1 gram
- 1 tablespoon nutritional yeast optional – 5 grams
- Salt and pepper to taste
Optional Garnishes:
- Toasted sesame seeds
- Thinly sliced scallions
- Nori strips
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice in cold water until the water runs mostly clear.
- Combine rice and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let sit covered for 10 more minutes.
- In a small bowl, mix rice vinegar, maple syrup (or sugar), and salt. Gently fold into the warm rice. Let cool to room temperature.
Prepare the Toppings:
- Avocado : Slice the avocado.
- Spicy Carrot : Toss shredded carrots with sesame oil, vinegar, sriracha, and salt. Let sit for 5–10 minutes to marinate.
- Tofu Scramble : Heat olive oil in a skillet over medium heat. Add crumbled tofu, turmeric, garlic powder, and nutritional yeast. Cook for 4–5 minutes, stirring occasionally, until slightly golden. Season with salt and pepper to taste.
Assemble the Inari Sushi:
- Open each inari pouch gently and stuff with about 2 tablespoons (about 30 grams) of seasoned sushi rice.
- Smooth the top with the back of a spoon.
- Top each pouch with one of the prepared toppings — a slice or fan of avocado, a spoonful of spicy carrot, or tofu scramble. You can make an assortment by using different toppings on separate pockets, or layer a small amount of two or more toppings together if desired.
- Garnish with sesame seeds, scallions, or nori strips if desired.
- Serve immediately with soy sauce on the side.
Notes
Nutrition
Inari Sushi https://jessicainthekitchen.com/inari-sushi/ July 11, 2025
Your meal prep lunches just got easier AND tastier thanks to this Smashed Chickpea Avocado Salad Sandwich! It’s creamy and savoury, with lots of bright lime flavour.
This Smashed Chickpea Avocado Salad Sandwich is going to be a hit for you, friends. It’s a top class, easy to make, easy to pack, and easy to eat sandwich. What’s not to love?! It starts with chickpeas, avocado, and lots of great seasonings, all literally “smashed” together to create this masterpiece. Layer it onto a good bread (like my Gluten-Free Sandwich Bread !) with your favourite toppings and enjoy a perfect vegan lunch!
Why This Smashed Chickpea Salad Sandwich Will Be Your Go-To Lunch
I make this recipe whenever I have several avocados ripen all at once and we’ve had our fill of my Easy Guacamole and Avocado Toast . Even my toddler gobbles it up! Here’s what makes this sandwich such a win.
- Easy to make your own . This smashed chickpea avocado sandwich is easily customisable, so if you want to add some spice, chopped onions, curry powder , or anything else you like, you definitely can.
- It doesn’t turn brown . I know you guys worry about that a lot with avocado. Thanks to all the lime in this recipe, it’s safe and sound and green, even up to two days later!
- Super satisfying . Between the fats in the avocado and the protein in the chickpeas, this is a great vegan lunch option for fueling you through the rest of your day. You won’t be hungry until dinner!
Notes on Ingredients
Here’s what you’ll need to grab at the grocery store to make these smashed chickpea salad sandwiches. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Avocado – This is what makes the salad creamy! Make sure your avocado is perfectly ripe.
- Chickpeas – You can use dried chickpeas instead if you’d like. You’ll need 1 1/2 cups of cooked dried chickpeas.
- Parsley
- Salt and pepper
- Lime juice – Use freshly squeezed lime juice for the best flavour.
- Garlic powder – This adds lots of savoury goodness without the sharpness of fresh garlic.
- Red pepper flakes – Optional, for some heat.
- Sandwich bread and toppings – I like keeping it simple with thick slices of tomato and lettuce, but you can also use sliced cucumbers, sprouts, microgreens, or vegan cheese.
How to Make a Smashed Chickpea Avocado Salad Sandwich
This recipe is easy as can be! Here’s what you’ll need to do.
Make the salad.
- Make the salad . Add everything but the bread and toppings to a bowl. Mash with a potato masher or fork, then season to taste.
- Assemble . Add the salad to bread and layer with lettuce, tomato, or your desired toppings.
More Ways to Serve Smashed Chickpea Avocado Salad
Your options go beyond sandwiches! I’ve been making this smashed chickpea salad recipe for years and I’ve got plenty of ideas for using it.
- Avocado toast . Spread it onto crusty bread (I love this No Knead Bread !), add some sliced tomato or Carrot Lox , then drizzle with Balsamic Glaze .
- Pitas and wraps . Tuck the salad into pita pockets, lavash, or tortillas.
- Cucumber bites . Add a spoonful of the salad mixture onto slices of cucumbers—or just dip the cucumbers into the salad.
- Stuffed veggies . Scoop the salad into a hollowed out tomato, or a halved avocado or sweet bell pepper.
Meal Prep Tips
I would recommend making the smashed chickpea salad the night before you need it or even quickly in the morning (smash the other ingredients together the night before, then add the avocado for a quick 2 minute addition). That way your avocado is nice and fresh!
How to Store Leftovers
Refrigerate the smashed chickpea salad in an airtight container for up to 2 days, or make the sandwiches, wrap them in plastic, and store those for up to 2 days. The avocado may start to discolour a bit, but the acid in the lime juice should keep it from turning completely brown.
More Tasty Vegan Sandwiches
- Vegan BLT Sandwich
- Caprese Sandwich with Parsley Pesto
- Vegan Chicken Parm Sandwich
- Chopped Cheese Sandwich
Ingredients
- 1 medium ripe avocado
- 1 can chickpeas , 15 oz, 425 g
- 2 tablespoons chopped parsley , 3 g
- salt and pepper to taste
- juice of two limes
- 1 teaspoon garlic powder , 3 g
- Red pepper flakes , optional + sandwich bread and toppings (tomatoes and lettuce)
Instructions
- Add all of the ingredients except the sandwich bread, lettuce and tomatoes into a bowl. Using a potato mashed, or a fork, mash them all together until combined. Taste and add more salt and pepper if desired.
- Scoop some into a sandwich with your favourite toppings and enjoy! OR, enjoy as avocado toast with a little bit of balsamic vinegar on toasted bread. Enjoy!
Notes
- Meal prep : I would recommend making this the night before you need it or even quickly in the morning (smash the other ingredients together the night before, then add the avocado for a quick 2 minute addition). That way your avocado is nice and fresh!
- Storing leftovers : Refrigerate the smashed chickpea salad in an airtight container for up to 2 days, or make the sandwiches, wrap them in plastic, and store those for up to 2 days. The avocado may start to discolour a bit, but the acid in the lime juice should keep it from turning completely brown.
