BHA & BHT Free Vegan Stuffed Tofu Pockets (Inari)
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Learn more →Ingredients
4 servings
For the sushi rice
- 1 ½ cups short-grain sushi rice
- 1 ¾ cups water
- 3 tbsp rice vinegar
- 1 ½ tbsp organic cane sugar
- 1 tsp fine salt
For the tofu pockets
- 12 pieces aburaage (fried tofu pockets), store-bought
- 1 ½ cups water
- 3 tbsp soy sauce
- 2 tbsp organic cane sugar
- 2 tbsp mirin
- 1 tbsp sake or dry white wine
For serving
- 1 tbsp sesame seeds, toasted
- ¼ cup pickled ginger (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1–2 minutes. Transfer to a medium saucepan, add 1 3/4 cups water, and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice steams, combine the rice vinegar, 1 1/2 tbsp organic cane sugar, and salt in a small bowl and stir until the sugar and salt dissolve.
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