If you don’t have the time to make Miso-Pickled Eggplant, you can still enjoy this sushi. Roasted or grilled eggplant with neutral seasonings makes a good substitute.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 8 inari-sushi pouches
1 teaspoon wakame
2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
½ cup (150 ml) Miso Dressing
1 cup (140 g) Miso-Pickled Eggplant , diced
8 inari pouches (seasoned tofu pouches)
Place the wakame in a small bowl covered with cold water. Let stand for 5 minutes, or until the wakame has become soft and pliable. Drain well and chop coarsely.
In a medium-sized bowl, mix together the sushi rice, Miso Dressing, Miso-Pickled Eggplant and chopped wakame.
Lay the inari pouches on a clean, lint-free kitchen towel or paper towel and blot away excess liquid.
Carefully open each pouch. Add 6 tablespoons of the rice mixture to each pouch with a wet spoon. Use the spoon to pack the mixture securely into each pouch. Fold the edges of the pouches over the rice.
Turn over and serve.
