Hijiki and Carrot Inari Sushi – Tradition with a Modern Touch

Hijiki and carrot are one of those combinations that seem simple yet carry deep symbolism in Japanese cuisine. Hijiki is a brown seaweed that grows along Japan’s coastline and has been used in home and temple cooking for centuries. It’s considered a source of longevity and strength — in ancient times, people believed that eating hijiki regularly promoted healthy hair and inner calm. Combined with the gentle sweetness of carrot and the aroma of seasoned sushi rice, this dish perfectly reflects the Japanese culinary philosophy of balance, harmony, and simplicity.

Inari sushi itself has a fascinating history. Its name comes from the Shinto deity Inari — the god of rice, fertility, and prosperity. According to legend, foxes (Inari’s messengers) loved sweet-salty fried tofu, so offerings were made to them in the form of these tofu pouches — inari-zushi. Today, it’s one of Japan’s most popular picnic and festive dishes — colorful, humble, and meaningful.

In this version, the classic inari sushi is enriched with simmered carrot and hijiki, adding a subtle ocean flavor and a deeper umami profile. It’s perfect as a light lunch or as part of a larger Japanese-style meal.

Ingredients:
• 4 fried inari tofu pouches
• sushi ginger
• 600 g cooked sushi rice
• 10 g dried hijiki seaweed
• ½ finely chopped carrot
• 120 ml dashi stock
• 2 tbsp soy sauce
• 2 tbsp sake
• 2 tbsp sugar
• 1 tbsp mirin
• a pinch of sesame seeds

Preparation:

1. Soak the hijiki seaweed in cold water for about 30 minutes to rehydrate. Meanwhile, prepare the sushi rice and cut the carrot into thin matchsticks.

2. In a pan, combine the dashi stock, carrot, hijiki, soy sauce, sake, sugar, and mirin. Cover and simmer over low heat until the liquid is absorbed and the vegetables are tender. Let cool.

3. Mix the cooked vegetables with the sushi rice and season with a pinch of sesame seeds.

4. Gently fill the inari tofu pouches with the rice mixture, being careful not to tear them. Serve with sushi ginger.

Fun Fact:
In Japan, inari sushi is often made for festivals, picnics, and family gatherings. In the Kansai region (including Osaka and Kyoto), the tofu is fried longer, giving it a darker color and richer flavor, while in the Kanto region (Tokyo area), it’s lighter and milder. Every region has its own version — but one thing remains true: inari sushi is a flavor that brings generations together.