Inari Sushi Pockets
These tasty tofu pockets are filled with seasoned rice and your choice of filling.
Equipment
Ingredients
- 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 tsp 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 tsp 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.
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Nutrition
Calories: 75kcalCarbohydrates: 15gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 9mgSodium: 2729mgPotassium: 36mgFiber: 0.3gSugar: 1gVitamin A: 536IUVitamin C: 0.2mgCalcium: 1576mgIron: 0.2mg
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