By Elijah Madayag

Enjoy this easy-to-make, delightful twist on a local favorite with our version of inari sushi, highlighting the vibrant flavors of Sumida Farm watercress during our peak harvest months.  Infused with a savory umami packed marinade and touch of sweetness, the tender leaves of our premium watercress creates a filling that's both nutritious and delicious.  Get creative with toppings such as our watercress green onion kimchi or by simply chopping up some raw watercress to mix into your rice.  We also like to add fresh poke on top too.  With endless possibilities, each bite becomes a unique and flavorful experience.  Delight in the fresh flavors of Sumida Farm watercress elevating your homemade sushi with a nutritious twist.



  • 1C sushi rice
  • 6-8 pieces of aburaage (fried marinated tofu pouches)
  • 1 bunch Sumida Farm watercress
  • 1/4C rice vinegar
  • 1/4C sugar
  • 1t salt
  • 3/4C Dashi stock
  • 1/4C soy sauce
  • 1T mirin
  • 1T sugar


1. Prepare the sushi rice

    • Rinse the sushi rice under cold water until the water runs clear.
    • Cook the rice according to your preferred method or rice cooker instructions.
    • In a bowl, combine the 1/4C rice vinegar, 1/4C sugar, and 1t salt to dissolve.
    • Once cooked, season the rice with the sushi vinegar mixture, and allow it to cool to room temperature.

2. Prepare the watercress ohitashi filling

  • Wash the bunch of watercress throughout and cut in half, separating the leaves from the stems.
  • Bring a pot of water to a boil and blanch the watercress stems for about 30 seconds and then add the leaves in continuing to cook for another 30 seconds or until tender.
  • Quickly transfer the blanched watercress to a bowl of ice water to stop the cooking process.
  • Squeeze out excess water from the watercress and chop to desired size.
  • In a small saucepan, combine 1/4C soy sauce, 1T mirin, 1T sugar, and 3/4C dashi stock and bring to a simmer.
  • Allow to cool, and pour the mixture onto your chopped watercress allowing it to marinade for a few minutes.

3. Assemble the inari sushi

  • Take a piece of aburaage and gently stuff with a spoonful of seasoned sushi rice.
  • Add a generous amount of the watercress ohitashi filling on top of the rice.
  • Repeat with the remaining aburaage and filling.

4. Serve

  • Arrange the filled aburaage pouches on a serving platter.
  • Optionally, sprinkle toasted sesame seeds on top for added flavor and presentation.
  • Enjoy your homemade watercress ohitashi inari sushi as a delightful appetizer, snack, or addition to any meal.

Note - you can adjust the seasoning of the watercress ohitashi filling according to your taste preference and the leftover filling can be stored in the refrigerator for a few days.


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