34min 4 ppl
Inarizushi
34 minutes
4 people
Medium31–60 min or 7–12 steps
34 min · 6 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 10g
Carbs 42g
Fats 10g
About this dish
Fried tofu pouches simmered sweet in soy and mirin until the skin turns glossy, then stuffed with rice rather than wrapped around it. The one sushi on every menu a vegan guest can actually order without asking.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Sushi Rice500 gstart 34 minutes aheadMake your own
Ingredients
Dairy & Eggs
- Fried tofu pouchespouches, halved8
Tins & Jars
- Kombu dashi300 ml
Dried Goods
- Ready-made sushi rice500 g
- Caster sugar40 g
Spices & Seasonings
- Toasted sesame seeds10 g
Oils & Condiments
- Soy sauce60 ml
- Mirin60 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
1
Halve the fried tofu pouches pouches and blanch them briefly in boiling water to remove excess oil, then drain and gently open each into a pocket.
Approx. 6 minutes
2
Combine the kombu dashi, soy sauce, mirin and caster sugar in a saucepan and bring to a simmer.
Approx. 4 minutes
3
Add the fried tofu pouches pouches and simmer for 12 minutes, turning occasionally, until sweet and deeply seasoned.
Approx. 8 minutes
4
Lift out the pouches and leave to cool, reserving the liquid.
Approx. 4 minutes
5
Fold the toasted sesame seeds through the sushi rice, then shape into small ovals slightly smaller than the pouches.
Approx. 6 minutes
6
Gently squeeze excess liquid from each pouch, then open it up and stuff with a rice oval, folding the edges over to enclose it.
Approx. 6 minutes
