Ready to elevate your sushi game beyond the basic roll? Imagine the delightful surprise of sweet, earthy red bean paste mingling with fresh herbs and savory sushi rice, all tucked into a seasoned tofu pouch. This Red Bean Inari Sushi is a flavor-packed, umami-rich experience that’s surprisingly simple to make. It’s the perfect portable snack, elegant appetizer, or light lunch that will have everyone asking for the recipe!
Ingredients
β’ 2 cups / 350 g Traditional Sushi Rice, or other sushi rice alternative
β’ 2 tablespoons red bean paste anko
β’ 4 shiso leaves or large sweet basil leaves, chopped
β’ 4 large mint leaves, chopped
β’ 4 green onions scallions, thinly sliced
β’ 2 teaspoons toasted white sesame seeds
β’ 8 inari pouches seasoned tofu pouches
β’ 2 teaspoons Basic Furikake Seasoning, or more, to taste
Instructions
1. In a medium bowl, gently combine the prepared sushi rice, red bean paste, chopped shiso or basil, mint, green onions, and toasted sesame seeds. Mix until just incorporated.
2. Prepare the inari pouches by laying them on a clean kitchen towel and gently blotting away any excess seasoned liquid.
3. Carefully open each tofu pouch. Using a damp spoon to prevent sticking, scoop about 6 tablespoons of the rice mixture into each one, packing it firmly but gently.
4. Sprinkle approximately ΒΌ teaspoon of furikake seasoning over the exposed rice filling in each pouch.
5. To serve, fold the top edges of the pouches over the filling or simply present them open-faced. Enjoy immediately or chilled.
Nutritional Information
β’ Serving Size: 2 pouches
β’ Calories: Approx. 280 kcal
β’ Protein: 9g
β’ Carbohydrates: 45g
β’ Fat: 6g
β’ Notes: A great source of plant-based protein and complex carbohydrates. Naturally vegan and can be made gluten-free by using gluten-free inari pouches and rice.
Pro Tips
β’ For a delightful textural contrast, use tsubu-an (chunky) red bean paste. If you prefer a completely smooth filling, koshi-an (smooth) works beautifully too.
β’ Keep a small bowl of water nearby to dip your spoon or hands in. This prevents the sticky sushi rice from clinging and makes filling the pouches much easier.
β’ These inari can be assembled a few hours ahead of time. Store them covered in the refrigerator, but let them sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
β’ Feel free to customize the filling! Add finely chopped edamame, carrots, or a pinch of ginger for extra flavor and nutrition.
FAQ
Q: Is this red bean inari sushi a good source of vegetarian protein
A: Yes, this recipe is a great source of plant-based protein. Each serving of two pouches contains approximately 9 grams of protein, primarily from the seasoned tofu pouches (inari) and sushi rice.
Q: How can I make this inari sushi recipe gluten-free
A: To make this recipe completely gluten-free, ensure you are using certified gluten-free inari pouches, as the seasoning liquid can contain soy sauce with wheat. Also, confirm your furikake seasoning is gluten-free. The other ingredients are naturally gluten-free.
Q: What can I substitute for shiso leaves in this recipe
A: If you can’t find shiso leaves, large sweet basil leaves are an excellent substitute as suggested in the recipe. For other flavor variations, you could also add finely chopped edamame or carrots to the rice mixture.
Q: Can I make this vegetarian inari sushi ahead of time
A: Absolutely. You can assemble the inari a few hours before you plan to serve them. Store them covered in the refrigerator to keep them fresh. For the best taste and texture, let them sit at room temperature for about 15-20 minutes before serving.
