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.
