• 20
    min
    Prep Time
  • 25
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:soy,gluten
  • Seasons:All
  • Cuisines:
  • Courses:snacks,dinner,lunch

Recipe Description

Delightful pockets of sweet tofu filled with sushi rice and colorful vegetables, offering a perfect balance of flavors.

Ingredients

  • 12 inari sushi tofu pockets
  • 2 cups sushi rice
  • 3 cups water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1 avocado, sliced
  • Black sesame seeds for garnish

Steps:

  1. Rinse the sushi rice until the water runs clear, then combine with water and cook according to rice cooker or stovetop instructions.
  2. While the rice is cooking, mix rice vinegar, sugar, and salt until dissolved to make sushi vinegar.
  3. When the rice is cooked, transfer it to a large bowl and gently fold in the sushi vinegar. Let the rice cool to room temperature.
  4. Carefully open each inari sushi pocket and stuff with a generous amount of sushi rice.
  5. Top the rice-filled pockets with julienned carrot, cucumber, avocado, and sprinkle with black sesame seeds.

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