Inari Sushi Recipe
View original ↗
Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)

Inari Sushi Recipe

NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 19%
CARBS 27G46% OF CAL
1G FIBER25G OTHER1G TOTAL SUGAR
FAT 11G40% OF CAL
2G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tofu pockets filled with seasoned sushi rice and topped with avocado, spicy carrots, and tofu scramble. A fun, easy Japanese-inspired appetizer.

starterjapanesetofudairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 2 cups sushi rice (400 grams)
  • 2 ¼ cups water (530 milliliters)
  • 3 tablespoons rice vinegar (45 milliliters)
  • 1 tablespoon maple syrup or sugar (15 milliliters)
  • 1 teaspoon salt (5 grams)
  • 16 seasoned inari age tofu pouches (store-bought, from a can or vacuum pack)
  • 1 ripe avocado (sliced – about 150 grams)
  • Pinch of salt (to taste)
  • 1 medium carrot (shredded – 60 grams)
  • 1 teaspoon sesame oil (5 milliliters)
  • 1 teaspoon rice vinegar (5 milliliters)
  • 1 teaspoon sriracha or chili paste (5 milliliters)
  • ½ block firm tofu (crumbled – 150 grams)
  • 1 teaspoon olive oil (5 milliliters)
  • ¼ teaspoon turmeric (0.5 grams)
  • ½ teaspoon garlic powder (1 gram)
  • 1 tablespoon nutritional yeast (optional – 5 grams)
  • Salt and pepper (to taste)
  • Toasted sesame seeds
  • Thinly sliced scallions
  • Nori strips
PREP
30M
SODIUM
219MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.