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Cheese Inari Sushi

Makes 4


  • 2 spring onions
  • 60g fresh shitake mushrooms
  • 6 shiso leaves (Japanese mint)
  • 4 inari pockets
  • 100g grated Australian cheddar cheese
  • vegetable oil, for drizzling
  • cherry tomatoes and chives, for garnishing
  • ponzu sauce or soy sauce, for serving
Download Recipe (PDF)


  1. 1. Chop spring onions, mushrooms and shiso.
  2. 2. Boil inari pockets for 1 minute.  Drain and open out.
  3. 3. Combine chopped vegetables and shiso with cheese and place a tablespoon of the mixture into the centre of each inari pocket.
  4. 3. Gather ends to form a pouch and tie with spring onions or chives.
  5. 4. Place pouches on a tray and drizzle with oil. Grill until golden.
  6. 5. Garnish with cherry tomatoes and serve with ponzu sauce.


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