(Recipe below!) Little pockets of happiness 💃🏻 Inari sushi—seasoned tofu skin pockets with sushi rice. Instead of using just the usual Japanese sushi rice, I added some edamame and sliced kanpyo (pickled calabash) along with some dried seaweed and toasted sesame seeds. ✨ have you ever made inari sushi? check out the recipe below!
Makes 8 pieces
4 pieces abura-age or inuri tofu pockets, dried to frozen (I got mine dried and rehydrated them)*
1 serving sushi rice (recipe below)
1/4 cup cooked edamame beans (without the pods)
1/4 cup sliced kanpyo (pickled calabash)*
1 tbsp dried seaweed flakes*
Togarashi (7-spice powder), for topping*
Toasted sesame seeds, for topping
Thinly sliced onion leeks, for topping
*Note: You can check your local asian or Japanese store for these.
Sushi Rice (1 serving)
3/4 cups uncooked Japanese rice
3 tbsp cup rice wine vinegar (this type of vinegar is essential)
3/4 tbsp cane sugar
1/2 tsp sea salt
Preparing the Rice and Inari
1. Wash the Japanese rice 2-3 times with water. Cook in a rice cooker. (3/4 cup rice = 3/4 cup water)
2. While the rice is cooking, pour rice vinegar, sugar, and salt into a large wooden or ceramic bowl. Mix well. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture. Let cool for a few minutes. Add in the edamame, kanpyo, and dried seaweed then mix well.
3. Cover the rice with a damp towel. Refrigerate for at least 45 minutes to 1 hour. You can refrigerate this.
4. Using a small spoon, carefully add a scoop of sushi rice into the inari pockets. Press in with your fingers. You can dip your fingers in some water to avoid the rice from sticking. Repeat for the rest. Top with some togarashi and toasted seaweed. Enjoy!
5. For leftover rice, roll into balls and enjoy as onigiri!