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inarizushi

Inari Sushi (Inarizushi)

These tofu pouches are filled with protein and veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Main Course
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 1/2 cup short-grain white rice (makes 1 cup cooked)
  • 1 tbsp rice vinegar
  • 1/2 tbsp white sugar
  • 1/4 tsp salt
  • 1 cup mushrooms diced
  • 2` handfuls spinach chopped
  • 2 eggs whisked
  • 1 tbsp cooking oil of choice
  • 2 tbsp furikake
  • 6 pouches inari age

Instructions
 

  • Prepare the short-grain rice based on the instructions on the package or the rice cooker. Once cooked, transfer to a large bowl.
  • Add the rice vinegar and sugar, stir together to combine and set aside.
  • In a large skillet over medium heat, add the cooking oil. Add the chopped mushrooms and cook until slightly shrunk.
  • Add the spinach and cook until wilted. Set aside.
  • Add the eggs and cook until scrambled. Set aside.
  • Once the vinegared rice is at room temperature, add the mushrooms, spinach, eggs and furikake. Gently fold the mixture together until it is well combined.
  • Stuff the inari age with the rice mixture, about ¼ to ⅓ cup of rice per pouch. Once the pouches are stuffed, enjoy your Inarizushi with a side of soup or vegetables.