Vegan Inari Sushi (4 Ways!)

Recipe

Vegan Inari Sushi (4 Ways!)

5 from 1 vote

Learn how to make this traditional Japanese sushi! These seasoned fried-tofu pockets are filled with sushi rice. It is incredibly flavorful with a balance of sweet, salty, and sour. No rolling is required!

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Prep Time : 25

Cook Time : 20

Total Time : 45

Servings 10 sushis

Calories 117 kcal

Ingredients

Instructions

Wash the rice 2-3 times or until the water is clear. Drain well and transfer the rice to a large saucepan. Cover with the water and bring to a boil.
Once boiling, reduce the heat to a simmer and cover with a lid. Cook covered for 8-9 minutes or until no water remains. Remove from heat and let the rice steam for another 15 minutes (with the lid on).
In the meantime, prepare the sushi rice seasoning: add the white vinegar, sugar, and salt to a small saucepan. Heat over low-medium heat until the sugar is dissolved (do not bring it to a boil).
Transfer the sushi rice to a large baking dish and spread it evenly. Pour in the sweet and salty vinegar, toasted sesame seeds, and stir to combine well. Cover with a damp kitchen towel and let cool for 1-2 hours at room temperature.
To assemble: Drain the tofu pouches (inari age). Using wet hands, scoop out about 1/4-1/3 cup of sushi rice and shape it into a long ball. Carefully open a pouch of tofu and fill it with the sushi rice. The pouch should be filled to the 4/5. Tuck in the edges of the pouch inside to have nice-looking edges. Transfer to a serving plate and repeat with the remaining rice and pouches.
You can serve as is, or decorate with your favorite toppings. Check out the notes below for topping ideas!
Inari sushi is best served immediately, at room temperature. It will keep for another day in the refrigerator, but the rice will slightly harden.

Notes

Here are 4 topping ideas:

Wasabi Mayo Meat Floss

3 tablespoon vegan mayo
1/2 teaspoon wasabi paste
1/4 cup vegan meat floss

Instructions: Combine the vegan mayo with the wasabi paste. Spread a thin layer on top of Inari sushi and top with vegan meat floss.

Jackfruit Tuna

1 tablespoon oil
1 clove of garlic, minced
1 shallot, minced
1/2 14-oz can young green jackfruit, hard core removed
1 teaspoon soy sauce
2 tablespoons vegan mayo
2 teaspoon lime juice
1 teaspoon seaweed flakes

Instructions: heat the oil in a non-stick skillet over medium heat. Once hot, add the garlic and shallot, and sauté for 2-3 minutes.
Add the chunks of jackfruit and soy sauce, and sauté for another 2 minutes. Use a spatula to shred the jackfruit. Remove from heat and let cool for a few minutes.
Transfer to a bowl and add the vegan mayo, lime juice, and seaweed flakes. Stir to coat well. Top inari sushi with the chilled jackfruit "tuna."

Tofu Scramble

1 teaspoon oil
3.5 ounces (100g) medium tofu, scrambled
1 teaspoon nutritional yeast
1/8 teaspoon turmeric
1/8 teaspoon salt
a pinch of kala namak salt (optional, for an egg flavor)

Instructions: Heat the oil in a non-stick skillet over medium heat. Once hot, add the scrambled tofu and sauté 1-2 minutes. Add the nutritional yeast, turmeric, salt, and kala namak salt if using. Cook for 1 more minute, remove from the heat, and let cool.
Top inari sushi with some of the tofu scramble, a few slices of avocado, and sesame seeds.

Beet Pickles

1/2 cup water
2 tablespoon sugar
1/2 teaspoon salt
3 tablespoons white vinegar
1/2 beet, finely shredded

Instructions: Heat the water, sugar, and salt over medium heat just to dissolve the sugar. Transfer to a clean jar and add the white vinegar and shredded beets. Let cool and refrigerate for at least 8 hours, preferably 1-2 days. Feel free to use other raw veggies if you are not a fan of beets!

Nutrition

Course : Appetizer, Entree, Main Course

Cuisine : Asian, Japanese

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