Time required: 20 min | Serves: 3-4pax
Inari sushi is super casual sushi made by filling inari tofu pockets (seasoned aburaage) with sushi rice (vinegar rice). This recipe if good for a quick snack or even as breakfast.
INGREDIENTS
8 inari pockets
2 cups cooked brown rice, hot
½ tbsp rice vinegar
1 tsp sugar
¼ tsp salt
½ cup boiled edamame
¼ cup corn kernels, steamed
100 g quinoa tempeh
1 tbsp olive oil
1 stalk scallion, chopped
Sushi-grade soy sauce
Wasabi
Pickled ginger
Toasted black and white sesame
HOW TO MAKE INARI SUSHI
1. Mix hot brown rice with rice vinegar, sugar and salt. Set aside and let it cool.
2. Cut tempeh into small rectangles.
3. Heat a pan with olive oil. Stirfry tempeh until lightly brown. Dish up on kitchen towel to drain excess oil.
4. Mix edamame and corn kernels to cooled rice. Mix well.
5. Run the inari pockets through water to remove excess oil and saltiness. Squeeze them dry. Be gentle. Pat dry with kitchen towel.
6. Fill ¾ of an inari pocket with the rice mixture. Be gentle as the pockets tear easily.
7. Then top it with panfried tempeh. Garnish with toasted black and white sesame and chopped scallion.
8. Serve with sushi grade soy sauce, wasabi and pickled ginger.
Tips : Give the inari pocket a small fold, about 5mm, so that it looks neat.
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