Inari sushi with marinated salmon

Inari sushi with marinated salmon

Inari sushi with marinated salmon

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    20 minutes
  • Winery pairing
    Mumm Olympe


  • 200g cooked vinegared rice
  • 8 fried tofu pockets
  • 250ml dashi (or another bouillon)
  • 2 tablespoonfuls soy sauce
  • 2 tablespoonfuls sugar
  • 2 tablespoonfuls mirin or sake
  • 100g salmon
  • 1 teaspoonful sesame oil
  • 1 teaspoonful soy sauce
  • 1 teaspoonful mirin Salmon roe
  • Baby shoots


Step 1. Inari

  1. Boil the tofu pockets in a saucepan of boiling water for 1 min.
  2. Strain them and then leave to cool. Squeeze them to remove the excess water.
  3. Add the sugar, soy sauce, dashi, and mirin to a frying pan and bring to the boil.
  4. Add the tofu pockets and leave to simmer for 15-20 min, then strain them.
  5. Carefully open the tofu pockets and fill them with vinegared rice.

Step 2. Filling

Dice the salmon and season with the sesame oil, soy sauce and mirin.

Step 3. Plating-Up

Place a little salmon in each inari and garnish with salmon roe and baby shoots.


Mumm Olympe

Invited to all the best parties, Mumm Olympe champagne combines delicious sweetness with bright fruit and the House’s signature freshness.

Discover the cuvéeDiscover the cuvée
Alcohol abuse is dangerous for your health, consume in moderation