Vegan Inari Sushi
This simple vegan inari sushi recipe features tangy, seasoned sushi rice tucked into sweet and savory fried tofu pockets. Customize yours with vibrant toppings like creamy avocado, zesty marinated carrots, or a protein-packed tofu scramble for a fun and approachable Japanese-inspired meal.
Instructions
- 1
Rinse sushi rice (2 cup) until water runs clear. Boiled with water (2.25 cup) in a saucepan, then cover and reduce heat to low. Simmer for 15 minutes.
- 2
Remove from heat and let sit covered for 10 minutes to finish steaming.
- 3
Mix rice vinegar (3 tbsp), maple syrup (1 tbsp), and salt (1 tsp). Gently fold into the warm rice and let cool to room temperature.
- 4
Prepare carrot topping: toss shredded Carrot (1) with sesame oil (1 tsp), rice vinegar (1 tsp), sriracha (1 tsp), and salt (1 pinch). Marinate for 10 minutes.
- 5
Prepare tofu scramble: sauté crumbled firm tofu (0.5 block) in olive oil (1 tsp) with turmeric (0.25 tsp), garlic powder (0.5 tsp), and nutritional yeast (1 tbsp) for 5 minutes until golden. Season with salt pepper (1 pinch).
- 6
Stuff inari pouches (16) with rice and top with sliced avocado (1), the spicy carrot mix, or tofu scramble. Garnish with toasted sesame seeds (1 sprinkle), scallions (1 sprinkle), and nori strips (1 sprinkle).
Nutrition Facts
Per portion