• 30
    min
    Prep Time
  • 20
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 300
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:soy,wheat
  • Seasons:All
  • Cuisines:
  • Courses:dinner,lunch,snacks

Recipe Description

Delicious pockets of seasoned tofu skin stuffed with flavorful sushi rice and vibrant vegetables, a perfect vegan delight.

Ingredients

  • 2 cups sushi rice
  • 3 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 10 inari (tofu pockets)
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • Avocado slices
  • Sesame seeds for garnish

Steps:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rice and water in a rice cooker and cook according to manufacturer’s instructions.
  3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
  4. Fold vinegar mixture into cooked rice gently. Allow to cool to room temperature.
  5. Carefully open inari pockets and stuff with seasoned rice.
  6. Garnish with sesame seeds and serve.

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Birthdays, Dinner, Fall, Game Night, Lunch, Snacks, Spring, Summer, Winter | No Comments » on Vegan Inari Sushi

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