Recipe + Photos by April Viar

Experience a delightful fusion of flavors with our Vegan Inari Sushi recipe. A tasty and easy-to-make vegan sushi option. Succulent mushroom pieces nestled within the savory fried bean curd perfectly seasoned rice creates a symphony of tastes. It’s both delicious and fun to prepare.

Vegan Mushroom Sushi Inari

Servings: 4 – 8


  • 2 cups cooked warm rice 
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp mirin sweet cooking rice wine
  • 1 can or pack of Inari Age, seasoned fried bean curd
  • 1 pack Ocean’s Halo Certified Vegan Seaweed Snack Sea Salt, crumbled 
  • 2 scallions, sliced 
  • 1 tsp black sesame seeds
  • 1 cup baby bella mushrooms, diced 
  • 1/2 cup water 
  • 1 tbsp mushroom vegan oyster sauce 
  • 1 pack or can of bean curd 
  • 1 tbsp vegan Furikake Japanese Seasoning 
  • 1 English cucumber, sliced into rounds
  • 1 tbsp rice vinegar
  • 1 tbsp Bachans The Original Barbecue Sauce


  • Slice the round cucumbers into thin sticks. Place cucumber sticks into a bowl and add 1 tablespoon of rice vinegar. Mix well to coat the cucumber sticks evenly. Set aside for later use as toppings for the sushi inari. 
  • Combine warm rice, mirin, seasoned rice vinegar, scallions, black sesame seeds and crumbled seaweed snack in a large bowl. Stir everything together until well mixed.
  • In a pan on medium low heat, add mushrooms, water and vegan mushroom oyster sauce. Simmer the mixture until the liquid has been absorbed into the mushrooms and has slightly evaporated. Stirring occasionally to ensure even cooking. Making sure to not burn the mushrooms.This will make the mushrooms plump and full of flavor. Add the mushrooms to the rice mixture and thoroughly mix everything together.  
  • Gently squeeze out any excess liquid from the seasoned bean curds. Carefully open the pockets and separate the skin all the way to the bottom. This will create ample space for the filling. 
  • Scoop the rice mixture into equal portions, ensuring you have enough for each bean curd pocket available. As you stuff the pockets, make sure to pack the rice into each corner of the bean curd pocket, filling it almost to the top with the rice mixture. 
  • Repeat this process until all of your bean curd pockets are filled. Arrange your sushi inari on a platter and top them with marinated cucumber slices, scallions, Furikake and a drizzle of Bachans sauce for an extra burst of flavor.