Easy Vegan Inari Sushi (Tofu Pockets)

Meal-prep inari sushi with black bean rice is lunch, solved. Sushi rice stirred through with savory black bean sauce, green onions, snow peas, and shredded carrot gets tucked into sweet inari pouches. Make eight on Sunday and grab-and-go all week.

Craving sushi that actually tastes amazing the next day? Say goodbye to dry, sad leftover rolls! These incredible Inari Sushi pouches are the ultimate meal-prep hero. We stuff sweet and savory tofu skins with a flavor-packed black bean rice and veggie mixture. Because the rice is completely sealed inside the moist tofu pouch, it stays perfectly tender and delicious, even after a night in the fridge. It’s the grab-and-go lunch you’ve been dreaming of!

Ingredients

• Yields: 8 pouchesPrep time: 15 minutesRice Prep Time: Up to 1½ hours
• 2 cups / 475 ml Cooked Sushi Rice (your choice of traditional, brown, quinoa, or multi-grain)
• ½ cup / 125 ml (4.2 fl oz) Black Bean Sauce
• 2 green onions, thinly sliced
• 8 snow peas, roughly chopped
• 1 small carrot, peeled and shredded
• 8 inari pouches (seasoned fried tofu pockets)

Instructions

1. In a medium bowl, combine the cooked sushi rice, Black Bean Sauce, sliced green onions, chopped snow peas, and shredded carrot. Mix until everything is well incorporated.
2. Gently lay the inari pouches on a clean kitchen towel or paper towel and carefully blot away any excess marinade.
3. Carefully open each tofu pouch. Using a wet spoon to prevent sticking, fill each pouch with about 6 tablespoons (90 ml / 3 fl oz) of the rice mixture, packing it down gently but securely.
4. Fold the top edges of the pouches over to enclose the filling. Serve immediately, or refrigerate in an airtight container for later.

Nutritional Information

• (Estimated)
• Serving Size: 1 inari pouch
• Calories: 150 kcal
• Protein: 6g
• Carbohydrates: 25g
• Fat: 3g

Pro Tips

• Wet your hands or spoon slightly with water before handling the sushi rice to prevent it from sticking.
• Be careful not to overstuff the inari pouches, as they can tear easily. Pack the rice firmly but gently.
• Customize the filling! Add edamame, finely chopped shiitake mushrooms, or sesame seeds for extra texture and flavor.
• These inari sushi are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 2 days.

FAQ

Q: Is this inari sushi recipe vegan
A: Yes, this recipe is easily made vegan. Most inari pouches (seasoned fried tofu) are vegan, but always check the ingredients for dashi (which can contain fish) or honey. Also, ensure your black bean sauce is certified vegan, as some brands may contain non-vegan ingredients.

Q: How can I add more protein to this vegetarian sushi
A: To boost the protein, mix in a half-cup of shelled edamame, finely diced baked tofu, or crumbled tempeh into the rice filling. Using quinoa instead of rice is another great way to add a complete protein to your meal.

Q: Can I make this inari sushi recipe gluten-free
A: Absolutely. To make this recipe gluten-free, ensure your black bean sauce is certified gluten-free. If you season your own sushi rice, use gluten-free tamari or coconut aminos instead of soy sauce. The inari pouches, rice, and vegetables are typically gluten-free, but it’s always wise to check the labels.

Q: How long does this meal prep sushi last
A: Because the rice is sealed inside the moist tofu pouch, this inari sushi stays fresh and delicious for up to 2 days when stored in an airtight container in the refrigerator. It’s a perfect make-ahead vegetarian lunch.

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Stav Kogan

Meal-Prep Inari Sushi with Black Bean Rice

Say goodbye to dry, sad leftover rolls! These incredible Inari Sushi pouches are the ultimate meal-prep hero, stuffed with a flavor-packed black bean rice and veggie mixture. Because the rice is sealed inside the moist tofu pouch, it stays perfectly tender and delicious, even aft

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8 pouche

Calories: 150

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cups (475 ml) Cooked Sushi Rice (your choice of traditional, brown, quinoa, or multi-grain)
• ½ cup (125 ml / 4.2 fl oz) Black Bean Sauce
• 2 green onions, thinly sliced
• 8 snow peas, roughly chopped
• 1 small carrot, peeled and shredded
• 8 inari pouches (seasoned fried tofu pockets)
• Wet your hands or spoon slightly with water before handling the sushi rice to prevent it from sticking.
• Be careful not to overstuff the inari pouches, as they can tear easily. Pack the rice firmly but gently.
• Customize the filling! Add edamame, finely chopped shiitake mushrooms, or sesame seeds for extra texture and flavor.
• These inari sushi are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 2 days.

Method

 

1. In a medium bowl, combine the cooked sushi rice, Black Bean Sauce, sliced green onions, chopped snow peas, and shredded carrot.
2. Mix until everything is well incorporated.
3. Gently lay the inari pouches on a clean kitchen towel or paper towel and carefully blot away any excess marinade.
4. Carefully open each tofu pouch.
5. Using a wet spoon to prevent sticking, fill each pouch with about 6 tablespoons (90 ml / 3 fl oz) of the rice mixture, packing it down gently but securely.
6. Fold the top edges of the pouches over to enclose the filling.
7. Serve immediately, or refrigerate in an airtight container for later.

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 6gFat: 3g

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