Inarizushi came to Hawai'i through Japanese plantation cooking and stuck around as cone sushi — aburaage (fried tofu pouches) simmered in a sweet shoyu broth until soft and glossy, then stuffed with vinegared rice. It travels well, doesn't need refrigeration for a few hours, and disappears fastest of anything on a potluck table.
The tofu pockets do almost all the flavor work; the rice inside stays simple so the sweet-savory pouch can shine.
