Inari Sushi Pockets
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 30 min · Tofu · vegetarian, vegan, gluten-free, dairy-free
433 cal
12g protein
76g carbs
9g fat
per serving · estimated
Ingredients
- 6 seasoned aburaage tofu pouches
- 2 cups cooked short-grain rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tbsp toasted sesame seeds
- 1 carrot
Method (tap to check — screen stays awake)
- Warm rice vinegar with sugar and salt until dissolved to make sushi seasoning.
- Fold the seasoning through the warm cooked rice with a cutting motion, then cool to room temperature.
- Finely dice carrot and blanch 2 minutes, then fold into the rice with sesame seeds.
- Gently open each seasoned tofu pouch without tearing it.
- Fill each pouch about three-quarters full with sushi rice and press to shape.
- Fold the pouch edges under and arrange seam-side down.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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