Halloween Inari Sushi Recipe
Win over the Halloween party with this spooky sushi Halloween recipe! Transform an inari sushi recipe into fun jack-o-lantern shapes.
Inari sushi, or stuffed tofu pockets, are a fun and enjoyable Japanese classic that are great for a Halloween recipe. The key is to cook the inari, or fried tofu pockets, in a broth infused with Lee Kum Kee Premium Soy Sauce. This makes the inari taste as good as it looks thanks to the soy sauce's rich umami and flavor.
Outside of that, use nori and colored rice to help give a jack-o-lantern appearance to the sushi, and finish with Sriracha Mayo for a spicy and creamy dipping sauce. Great for a spooky sushi board!
What You Will Need
Ingredients
- 1 cup uncooked sushi rice
- 1¼ cups water
- 2 Tbsp. rice vinegar
- 1 Tbsp. sugar
- 10 store-bought inari age (fried tofu pockets)
- ½ cup finely grated carrot
- ½ small avocado, mashed with a squeeze of lime
- 1 Tbsp. sesame seeds (optional)
- 1 sheet nori (for decorating faces)
- 10 edamame beans (for “pumpkin stems”)
Seasoning
- 1½ tsp. Lee Kum Kee Premium Soy Sauce
- ¾ cup dashi stock
- 2 Tbsp. mirin
- 2 Tbsp. sugar
Dipping
- ¼ cup Lee Kum Kee Sriracha Mayo, for dipping
Made with
Lee Kum Kee products
How to make it
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Rinse the rice and cook it in a rice cooker or pot with 1¼ cups water until tender. Let cool slightly, then season with rice vinegar and 1 Tbsp sugar. Stir gently to combine.
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In a saucepan, combine Lee Kum Kee Premium Soy Sauce, dashi stock, mirin, and 2 Tbsp sugar. Bring to a simmer, then add the inari age. Simmer gently for 12–15 minutes until the pockets absorb the flavors. Remove from heat and let cool slightly.
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Divide the seasoned rice into three bowls:
- Pumpkin rice: leave plain white.
- Carrot pumpkin rice: stir in finely grated carrot until rice turns orange.
- Avocado monster rice: mash avocado with a squeeze of lime and fold into the rice until green.
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Gently open each inari pouch and fill with 2–3 Tbsp of your chosen rice, shaping into plump pumpkins or monsters.
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Cut jack-o’-lantern faces, monster eyes, or spooky mouths from the nori sheet. Press onto the surface of the inari to decorate. Top pumpkins with edamame “stems” before serving. Serve chilled or at room temperature with Lee Kum Kee Sriracha Mayo for dipping.
Get holiday recipes for Halloween or any other special occasion on our recipes page!
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