When preparing a spicy mixture such as the carrots featured in this dish, I like to use two types of chili sauces. The combination of the two makes the mixture balanced with an overall heat profile that doesn’t taste like either of the individual sauces.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 6 pieces
1 carrot, finely diced
1 tablespoon sriracha
1 tablespoon garlic chili paste
1 teaspoon Chia Seed Togarashi or shichimi togarashi (seven-flavor pepper), plus more for topping
1 teaspoon toasted sesame seeds
1 green onion (scallion), thinly sliced
½ teaspoon dark sesame oil
½ teaspoon salt
2 cups (350 ml) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
8 inari pouches (seasoned tofu pouches)
12 cherry tomatoes, halved
In a bowl, toss together the carrot, sriracha, garlic chili paste, Chia Seed Togarashi, sesame seeds, green onion, dark sesame oil, salt and sushi rice.
Lay the inari pouches on a clean, lint-free kitchen towel or paper towel and blot away excess liquid.
Carefully open each pouch. Use a wet spoon to add 6 tablespoons of the rice mixture to each pouch, packing the mixture in securely.
Arrange the inari pouches on a serving tray. Add four cherry tomato halves and sprinkle with Chia Seed Togarashi, to taste.