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Inari Sushi Pockets
Julie Carlyle
These tasty tofu pockets are filled with seasoned rice and your choice of filling.
5
from 1 vote
Print Recipe
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Lunch, Lunchbox, Snack
Cuisine
Japanese
Servings
20
pockets
Calories
75
kcal
Equipment
1
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
20
Inari pockets
350
gm
raw sushi rice
1040
litre
water
1
tbs
sugar
1
teaspoon
salt
60
ml
sushi rice vinegar
60
ml
sushi seasoning
1
nori sheet
1
cheese slice
1
raw carrot sliced thinly
1
fried egg
white only (reserve the yolk)
1
egg
additional
2
teaspoon
black sesame seeds
Instructions
Rinse the rice in the internal basket until the water runs clear.
350 gm raw sushi rice
Add the water, sugar, salt and rice vinegar to the TM bowl.
1040 litre water,
1 tbs sugar,
1 teaspoon salt,
60 ml sushi rice vinegar
Place the rice which is still in the internal basket into the TM bowl. Cook 20min/100 degrees/Speed 4.
Place the egg and additional egg yolk into a small bowl and whisk briefly, add a little salt if desired.
1 fried egg
Gently fry the omelette and reserve on a plate for later.
Hole punch the nori sheets and reserve the "eyes" for the sushi animals.
1 nori sheet
Use a small biscuit cutter, straw, or pipe to cut noses from the egg white.
Use a small fluted cookie cutter to make scales for the fish from the carrot and cheese.
1 cheese slice,
1 raw carrot sliced thinly
Chop any remaining cheese, carrot and egg up into strips and reserve.
Once the rice is cooked remove the internal steaming basket and place the rice into a large bowl. Discard the water.
Add the sushi seasoning to the rice immediately and gently turn the rice over being careful not to break the pieces of rice.
60 ml sushi seasoning
Sprinkle the sesame seeds over the rice and continue to gently turn and fan the rice until it's cool enough to handle.
2 teaspoon black sesame seeds
Open each tofu pocket and ¾ fill with the rice. If desired choose to add a carrot, egg or cheese surprise to the middle.
1 egg,
20 Inari pockets
Wet your hands between each pocket to stop the rice from sticking.
Continue this process until all the 20 pockets are stuffed and there isn't any rice leftover.
Close half the tofu pockets by folder one side over the other and turning the Inari over to sit on the opening.
The remaining Inari sushi pockets are then decorated with the eyes, noses and scales to become pandas' and fish.
Refrigerate until required.
Notes
The sushi pockets can be kept in the fridge for up to five days.
Nutrition
Calories:
75
kcal
Carbohydrates:
15
g
Protein:
2
g
Fat:
1
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
0.2
g
Trans Fat:
0.001
g
Cholesterol:
9
mg
Sodium:
2729
mg
Potassium:
36
mg
Fiber:
0.3
g
Sugar:
1
g
Vitamin A:
536
IU
Vitamin C:
0.2
mg
Calcium:
1576
mg
Iron:
0.2
mg
Keyword
healthy, Healthy snack, lunch, Lunchbox, Sushi
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