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Tempeh Inari Sushi

Name: Inari Sushi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 Dish
Cuisine: Japanese , Asian
Ingredients: 0.5 packet Angie's Organic Quinoa Tempeh (100g); 0 8 inari pockets; 0 2 cups brown rice, hot; 0 ½ tbsp rice vinegar; 0 1 tsp sugar; 0 ¼ tsp salt; 0 ½ cup boiled edamame; 0 ¼ cup corn kernels, steamed; 0 1 tbsp olive oil; 0 Sushi-grade soy sauce; 0 Wasabi; 0 Pickled ginger; 0 Toasted black and white sesame

December 18, 2021 Angie's Tempeh

[[ recipeID=recipe-9kv9mo8qh, title=Inari Sushi ]]

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Inari Sushi

Inari sushi is super casual sushi made by filling inari tofu pockets (seasoned aburaage) with sushi rice (vinegar rice).

Servings: 2 Dish

Keywords: sushi, rice, vegan

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

½ packet Angie's Organic Quinoa Tempeh (100g)
8 inari pockets
2 cups brown rice, hot
½ tbsp rice vinegar
1 tsp sugar
¼ tsp salt
½ cup boiled edamame
¼ cup corn kernels, steamed
1 tbsp olive oil
Sushi-grade soy sauce
Wasabi
Pickled ginger
Toasted black and white sesame

Instructions

Mix hot brown rice with rice vinegar, sugar and salt. Set aside and let it cool.
Cut Angie's Organic Quinoa Tempeh into small rectangles.
Heat a pan with olive oil. Stirfry tempeh until lightly brown. Dish up on kitchen towel to drain excess oil.
Mix edamame and corn kernels to cooled rice. Mix well.
Run the inari pockets through water to remove excess oil and saltiness. Squeeze them dry.
Fill ¾ of an inari pocket with the rice mixture. Be gentle as the pockets tear easily.
Then top it with panfried tempeh.
Serve with sushi grade soy sauce, wasabi and pickled ginger.