Description
Sweet, marinated tofu pockets filled with softly seasoned sushi rice, showcasing the balance of savory and sweet flavors.
Ingredients
Scale
- 300 g (1.5 cups) sushi rice
- 360 ml (1.5 cups) water
- 120 ml (½ cup) soy sauce
- 60 ml (¼ cup) rice vinegar
- 30 g (2 tbsp) sugar
- Inari tofu pockets
- Sesame seeds (optional)
- Scallions (optional)
Instructions
- Rinse the sushi rice in cold water until it runs clear, about 3-4 times. Drain well.
- Combine the rinsed rice with the water in a medium saucepan, bring to a boil, then reduce to low, cover, and simmer for 18–20 minutes. Remove from heat and let sit covered for 10 minutes.
- Mix the soy sauce, rice vinegar, and sugar in a small saucepan over medium heat until sugar dissolves. Remove from heat and cool.
- Place the tofu pockets in a shallow dish and pour the cooled marinade over them. Let marinate for at least 30 minutes.
- Transfer the rice to a large bowl and gently fold in a mix of 30 ml (2 tbsp) of the reserved marinade and 15 g (1 tbsp) of sugar.
- Fill each tofu pocket with about 60 g (½ cup) of the seasoned sushi rice, packing lightly.
- Top with sesame seeds and finely sliced scallions, if using, and serve immediately.
Notes
Make-ahead tips: Prepare tofu pockets a day in advance and fill them the day of serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Marinating, Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 filled tofu pocket
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg