Name: Vegan Inari Sushi
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 16 servings
Ingredients: 2 cup sushi rice (400 grams); 2.25 cup water (530 milliliters); 3 tbsp rice vinegar (45 milliliters); 1 tbsp maple syrup (15 milliliters); 1 tsp salt (5 grams); 16 null inari pouches (seasoned store-bought); 1 null avocado (ripe, sliced); 1 null Carrot (medium, shredded); 1 tsp sesame oil (5 milliliters); 1 tsp sriracha (or chili paste); 1 pinch salt (to taste); 0.5 block firm tofu (crumbled); 1 tsp olive oil (5 milliliters); 0.25 tsp turmeric (for color); 0.5 tsp garlic powder (seasoning); 1 tbsp nutritional yeast (5 grams); 1 pinch salt pepper (to taste); 1 sprinkle toasted sesame seeds (garnish); 1 sprinkle scallions (thinly sliced); 1 sprinkle nori strips (garnish)

Instructions

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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).