Broccoli-Stem Kimchi Inari

    I prefer to use the stems of the broccoli to the florets. These bites are ready in just minutes and can be refrigerated for up to a week.

    Rice Prep Time: 1½ hours
    Sushi Prep Time: 25 minutes
    Makes 8 pieces

    8 inari pouches (seasoned tofu pouches)
    2 cups (350 g) prepared Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21–23)
    1 cup (200 g) Broccoli-Stem Kimchi
    Broccoli-Stem Kimchi
    One 4-in (10-cm) length broccoli stem, sliced
    One 2-in (5-cm) length daikon radish, peeled and thinly sliced
    1 carrot, shredded
    2 green onions (scallions), roughly chopped
    4 tablespoons salt
    2 tablespoons garlic chili paste
    1 teaspoon grated fresh ginger root

    Prepare the Broccoli-Stem Kimchi: Toss the broccoli stem, daikon radish, carrot and green onions in a bowl with the salt. Let stand for 10 minutes, then rinse thoroughly. Squeeze the excess water out.
    Mix the vegetables with garlic chili paste and ginger. Let stand for 5 minutes for flavors to develop.
    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 scoop 6 tablespoons of sushi rice into each pouch, packing it in securely.
    Pour off the excess liquid from the kimchi. You can save the liquid to make more broccoli-stem kimchi or discard it.
    Divide the kimchi evenly across the tops of the 6 packets. Serve immediately.