Inari tofu pockets
Servings: 8 pockets
If your household loves sushi, but haven’t gotten the hang of hand-rolling at home, then why not try making some inari! Sushi ingredients, including seasoned cooked short-grain rice, fresh and pickled veg, and often seafood or egg, are popped inside a slightly sweetened fried tofu pocket called an aburaage, perfect for lunch and especially for lunchboxes. I’ve given you a base recipe to kick things off, but once you get the hang of it, feel free to add your own favourites like pickled daikon and/or carrot, cooked prawn, seared scallop or NZ salmon, steamed mukimame (the podder edamame), shiitake mushroom, black sesame seeds, or even a little seasoned seaweed salad.
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Ingredients
- 3 cups cooked short-grain rice such as sushi rice or jasmine rice
- 2 tbsp furikake rice seasoning plus extra for toppings
- 2 tsp Japanese kewpie mayo
- 1 tbsp chopped pickled ginger and 2 tsp of pickled ginger liquid
- 8 tofu pockets
- 1 firm but ripe avocado, thinly sliced Shepard would work well here
Instructions
- In a medium mixing bowl combine your cooked rice, furikake, kewpie and chopped ginger and juice. Mix together well and check for seasoning, and depending on how salty or sweet your rice seasoning, you might want to add a pinch of salt or sugar to taste.
- Drain off the tofu pockets (if needed) then one by one, stuff with the seasoned rice and stand up so that the rice pokes up from the top. When ready to serve, finish with thinly sliced avocado and sprinkle with some extra furikake.
