Inari Sushi
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesveganglutenFreedairyFree
Nutrition (per serving)
910Calories
95 gProtein
75 gCarbs
25 gFat
12 gSugar
1150 mgSalt
Ingredients
- 1 cup Japanese short-grain rice
- 1 cup Water
- 1/2 tsp Salt
- 1 tsp Rice vinegar
- 1 tsp Sesame oil
- 4 pouches Inari tofu pouches
Method
- Rinse 1 cup of Japanese short-grain rice thoroughly and cook it according to the package instructions with 1 cup of water and 1/2 tsp of salt.
- Allow the cooked rice to cool down to room temperature, then mix in 1 tsp of rice vinegar and 1 tsp of sesame oil.
- Prepare the inari tofu pouches by rinsing them with water and cutting them in half to form small pouches.
- To assemble the inari sushi, fill each tofu pouch with a small amount of the cooled rice, applying gentle pressure to secure the rice inside the pouch.
- Repeat the process with the remaining rice and tofu pouches to make multiple inari sushi.
- Serve the inari sushi at room temperature or store them in an airtight container in the refrigerator for up to a day.
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