Homemade Inari with Spicy Sushi Sauce
Homemade inari, crafted from fresh tofu pockets, paired with sushi rice and a spicy vegan sauce. Perfect for any occasion!
Ingredients
For the rice:
- 1 cup 180 g dry sushi rice
- 2 cups 470 ml water
- 1 tablespoon 15 ml rice wine vinegar
- 1 tablespoon 21 g agave nectar
- ½ teaspoon salt
For the tofu pockets:
- 1 cup 235 ml vegetable oil (for frying)
- 12 ounces 336 g extra-firm tofu (drained and pressed)
- 1 cup 235 ml soy sauce
- ¼ cup 60 ml rice wine vinegar
- ¼ cup 84 g agave nectar
For the Spicy Sushi Sauce:
- ½ cup 112 g vegan mayonnaise
- 2 tablespoons 30 ml sriracha chili sauce
- ¼ teaspoon toasted sesame oil
Instructions
To prepare the rice:
- Place the sushi rice, water, rice wine vinegar, agave nectar, and salt in a rice cooker.
- If a rice cooker is unavailable, cook the rice following the package instructions, incorporating vinegar and agave in the water.
To make the tofu:
- Heat vegetable oil in a deep fryer or pot to a depth of 1 inch (2.
- 5 cm) over high heat.
- Slice tofu into 12–16 rectangular pieces (2 inches long, 1.
- 5 inches wide, and 0.
- 25 inches thick).
- Fry tofu pieces in small batches for 5 minutes or until golden brown.
- Avoid crowding to prevent sticking.
- Drain fried tofu on paper towels.
- Mix soy sauce, rice wine vinegar, and agave nectar in a wide dish or resealable bag.
- Marinate fried tofu for 10–20 minutes.
- Remove tofu and pat dry.
- Cut a slit in one long side of each tofu piece to create a pocket.
To make the sauce:
- Whisk vegan mayonnaise, sriracha, and sesame oil together in a bowl until smooth.
To assemble:
- Stuff prepared tofu pockets with sushi rice.
- Drizzle spicy sushi sauce over stuffed tofu pockets.
- Serve extra sauce on the side for dipping.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a crisp Sauvignon Blanc or a dry sake.
Pair with a crisp Sauvignon Blanc or a dry sake.
Nutritional Information
Calories: 385 kcal | Carbohydrates: 40 g | Protein: 12 g | Fat: 19 g | Sugar: 5 g | Salt: 980 mg
