Inari Sushi Pockets

Japanese · 30 min · Tofu · vegetarian, vegan, gluten-free, dairy-free

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Ingredients

• 12 seasoned aburaage tofu pouches
• 4 cups cooked short-grain rice
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp toasted sesame seeds
• 1 carrot

Method

1. Warm rice vinegar with sugar and salt until dissolved to make sushi seasoning.
2. Fold the seasoning through the warm cooked rice with a cutting motion, then cool to room temperature.
3. Finely dice carrot and blanch 2 minutes, then fold into the rice with sesame seeds.
4. Gently open each seasoned tofu pouch without tearing it.
5. Fill each pouch about three-quarters full with sushi rice and press to shape.
6. Fold the pouch edges under and arrange seam-side down.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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