VEGAN INARI SUSHI

Print Recipe

Prep Time 30

Cook Time 30

Cuisine Japanese

Servings 4

Equipment

Rice Cooker
Mixing bowl
Wooden spoon or rice paddle
Cutting board
Knife
Julienne peeler or mandoline
Sushi mat (optional)

Ingredients

2 cups of sushi rice
2 cups of water
2 tablespoons of rice vinegar
1 tablespoon of sugar
1 teaspoon of salt
8 pieces of inari-age sweet tofu pockets
1 small cucumber julienned
1 small carrot julienned
1 avocado sliced
1/4 cup of pickled ginger
Soy sauce or tamari for serving

Instructions

Rinse the sushi rice in cold water until the water runs clear. Place the rice in a rice cooker with 2 cups of water and cook according to the manufacturer's instructions.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Set aside to cool.
When the rice is done, transfer it to a large mixing bowl. Pour the cooled vinegar mixture over the rice and gently fold it in using a wooden spoon or rice paddle. Cover the bowl with a damp cloth and let it cool to room temperature.
Open the inari-age and gently remove any excess oil by blotting with a paper towel.
Stuff each inari-age pocket with a small amount of rice, making sure not to overstuff them. Fold the top of the pocket over to seal.
Arrange the stuffed inari-age on a serving platter.
Top each inari-age with julienned cucumber, carrot, avocado, and pickled ginger.
Serve with soy sauce or tamari on the side.

Notes

NUTRITIONAL FACTS:

Calories: 345 | Total Fat: 7g | Total Carbohydrates: 67g | Dietary Fiber: 4g | Protein: 6g

For your kitchen tools, check Sur La Table.

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