Most types of sushi do not fare well after a day of refrigeration. These inari pouches are an exception. The sushi rice is mixed with a flavorful sauce, then completely concealed inside moist tofu-skin pouches. This minimizes the usual drying that occurs when sushi rice is refrigerated.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 8 inari-sushi pouches
2 cups (350 ml) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice (pages 21–23)
½ cup (125 ml) Black Bean Sauce (page 25)
2 green onions (scallions), thinly sliced
8 snow peas, roughly chopped
1 small carrot, peeled and shredded
8 inari pouches (seasoned tofu pouches)
Place the rice in a medium-sized bowl. Add the Black Bean Sauce, green onions, snow peas, and carrots. Mix well.
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. Pack the mixture securely into each pouch. Fold the edges of the pouches over the rice. Turn over and serve.
