-
20
minPrep Time -
25
minCook Time -
45
minReady in -
perYield -
200
calCalories
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
- 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:
- Rinse the sushi rice until the water runs clear, then combine with water and cook according to rice cooker or stovetop instructions.
- While the rice is cooking, mix rice vinegar, sugar, and salt until dissolved to make sushi vinegar.
- 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.
- Carefully open each inari sushi pocket and stuff with a generous amount of sushi rice.
- Top the rice-filled pockets with julienned carrot, cucumber, avocado, and sprinkle with black sesame seeds.
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