Vegan Inari Sushi (4 Ways!)

Steps

1. 1

   Wash the rice 2-3 times or until the water is clear. Drain well and transfer the rice to a large saucepan. Cover with the water and bring to a boil.

2. 2

   Once boiling, reduce the heat to a simmer and cover with a lid. Cook covered for 8-9 minutes or until no water remains. Remove from heat and let the rice steam for another 15 minutes (with the lid on).

3. 3

   In the meantime, prepare the sushi rice seasoning: add the white vinegar, sugar, and salt to a small saucepan. Heat over low-medium heat until the sugar is dissolved (do not bring it to a boil).

4. 4

   Transfer the sushi rice to a large baking dish and spread it evenly. Pour in the sweet and salty vinegar, toasted sesame seeds, and stir to combine well. Cover with a damp kitchen towel and let cool for 1-2 hours at room temperature.

5. 5

   To assemble: Drain the tofu pouches (inari age). Using wet hands, scoop out about 1/4-1/3 cup of sushi rice and shape it into a long ball. Carefully open a pouch of tofu and fill it with the sushi rice. The pouch should be filled to the 4/5. Tuck in the edges of the pouch inside to have nice-looking edges. Transfer to a serving plate and repeat with the remaining rice and pouches.

6. 6

   You can serve as is, or decorate with your favorite toppings. Check out the notes below for topping ideas!

7. 7

   Inari sushi is best served immediately, at room temperature. It will keep for another day in the refrigerator, but the rice will slightly harden.