Vegan Inari Sushi

Method

20 min prep · 25 min cook

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.

Courses: Snacks, Dinner, Lunch

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