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VEGAN INARI SUSHI
Equipment
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
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