Japanese Vegetable And Rice Stuffed Tofu: Inari Sushi
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
42
Spice
58
Sweetness
43
Sourness
32
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Rice Vinegar1 tbsp
Sugar1 tbsp
Kosher Salt1 medium
Carrot (diced)2 tbsps
Sesame Seed (toasted)Directions:
1
Whisk the vinegar and sugar together in a small bowl and set aside
2
Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid
3
Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan
4
(Make sure the towel's edges are folded up well away from the heat
5
) Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes
6
Remove the rice from the heat (don't uncover) and set aside for 10 minutes
7
Fluff the rice with a fork and transfer it to a large bowl
8
Add the vinegar mixture and toss with the rice, using a wooden spoon
9
Spread it out on a parchment paper-lined baking sheet
10
Fan the rice continuously with a fan or magazine until cooled
11
Cover the rice with a damp towel
12
Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside
13
Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes
14
Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine
15
Let cool
16
When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine
17
Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture
18
Set a small bowl of water beside you
19
Lightly wet your hands and form the vegetable rice into 12 small football-like shapes
20
Stuff the rice into the tofu pockets and press the sides together
21
Stuff a few tuffs of radish sprouts in the sides, if using
22
Stand the tofu packages up on a serving platter and sprinkle with the sansho
23
Serve with pickled ginger, wasabi, and soy sauce
24
Serving suggestions: Pickled ginger, wasabi, and soy sauce