-
30
minPrep Time -
30
minCook Time -
60
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Snacks
- Allergens:
- Seasons:Summer,Fall,Winter,Spring
- Cuisines:
- Courses:snacks,lunch
Recipe Description
Classic Vegan Inarizushi offers a delightful journey into the heart of traditional Japanese cuisine, modified for vegan palates. This exquisite recipe captures the essence of the beloved sushi variant, focusing on the sweetness and complexity of the seasoned tofu pockets, which are filled with sumptuously seasoned sushi rice. By embracing plant-based ingredients, this iteration remains faithful to the flavors and textures that have made Inarizushi a staple, while ensuring inclusivity for those following a vegan lifestyle. Each bite delivers a balance of savory, sweet, and umami, making it a perfect dish for any occasion. Whether you’re a seasoned sushi lover or new to the world of Japanese cuisine, this Vegan Inarizushi recipe offers a unique and satisfying culinary experience.
Ingredients
- 3 cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 12 pieces inari tofu pockets (canned or homemade)
- 2 tablespoons sesame seeds
- 1 avocado, sliced
- Pickled ginger, for serving
- Soy sauce, for serving
Steps:
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
- Carefully open each inari tofu pocket and stuff it with the seasoned sushi rice. Garnish each Inarizushi with sesame seeds and a slice of avocado.
- Serve with pickled ginger and soy sauce on the side.
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