Vegan inari sushi
Vegan inari sushi

Vegan inari sushi

Total time70 mins
30 minspreparation time
35 minscooking time
5 minsmarinating time

Inari sushi was inspired by fried tofu pockets made of sweet, marinated tofu skin called     abura-age, stuffed with rice. The juicy, succulent tofu pairs perfectly with the sushi rice inside. This sushi is a favourite at many home parties.

Ingredients

2 portion(s)
150 g
rice
210 g
water
15 g
green beans
20 g
yellow pepper
20 g
red pepper
8 
abura-age (thinly sliced deep-fried tofu)

Seasoning:

2 tbsp
sake (or white wine)
2 tbsp
sugar
20 g
takuan (pickled radish)
20 g
cucumber
 ½ tsp
salt
1 tsp
black sesame seeds
1 tsp
wasabi paste
Nutritional facts (per portion):2119 kJ / 506 kcal
6.8 gFat
19 gProtein
88 gCarbohydrates

Preparation

Step 1

150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)15 g green beans – 20 g yellow pepper – 20 g red pepper

Wash the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Boil the green beans for 2 minutes. Cut the yellow and red peppers into small cubes and boil for 1 minute.

Step 2

8  abura-age (thinly sliced deep-fried tofu) – 2 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning2 tbsp sake (or white wine) – 2 tbsp sugar – 2 tbsp water

Cut the abura-age into 3-4 cm pieces. Boil the water and cook it for 2 minutes. Once cooled, drain well, then add all the seasonings to a saucepan and simmer the abura-age over a low heat for 10 minutes. Cover the ingredients in the pan with a sheet of baking paper while simmering. This helps the flavours penetrate the ingredients more effectively and prevents them from falling apart.

Step 3

20 g takuan (pickled radish) – 20 g cucumber –  ½ tsp salt

Finely chop the takuan and the cooked green beans from Step 1. Finely dice the cucumber and sprinkle with salt. After 5 minutes, rinse and pat dry.

Step 4

1 tsp black sesame seeds – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tsp wasabi paste

Mix half of the sushi rice with the chopped takuan, green beans and black sesame seeds in a bowl. In a separate bowl, mix the remaining sushi rice with the paprika and cucumber. Wrap each portion of sushi rice with 4 pieces of abura-age.

Serve with the Kikkoman Soy Sauce and wasabi paste for dipping.

Ready-made abura-age fried tofu for inari sushi is available in most Asian supermarkets.

Inari sushi is traditionally made by simply wrapping sushi rice without the vegetable refinements described above.

Recipe-ID: 1411

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150 g rice – 210 ml water – 3 tbsp Kikkoman Seasoning for Sushi Rice (125ml)15 g green beans – 20 g yellow pepper – 20 g red pepper

Wash the rice 3-4 times and drain in a colander, then place it with the water in a saucepan and soak for 20 minutes before cooking. Cook the rice and when it’s still hot mix it with the Kikkoman Seasoning for Sushi Rice to make sushi rice.

Boil the green beans for 2 minutes. Cut the yellow and red peppers into small cubes and boil for 1 minute.

8 abura-age (thinly sliced deep-fried tofu) – 2 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning2 tbsp sake (or white wine) – 2 tbsp sugar – 2 tbsp water

Cut the abura-age into 3-4 cm pieces. Boil the water and cook it for 2 minutes. Once cooled, drain well, then add all the seasonings to a saucepan and simmer the abura-age over a low heat for 10 minutes. Cover the ingredients in the pan with a sheet of baking paper while simmering. This helps the flavours penetrate the ingredients more effectively and prevents them from falling apart.

20 g takuan (pickled radish) – 20 g cucumber – ½ tsp salt

Finely chop the takuan and the cooked green beans from Step 1. Finely dice the cucumber and sprinkle with salt. After 5 minutes, rinse and pat dry.

1 tsp black sesame seeds – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tsp wasabi paste

Mix half of the sushi rice with the chopped takuan, green beans and black sesame seeds in a bowl. In a separate bowl, mix the remaining sushi rice with the paprika and cucumber. Wrap each portion of sushi rice with 4 pieces of abura-age.

Serve with the Kikkoman Soy Sauce and wasabi paste for dipping.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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