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–+ servings
Spicy Carrot and Tomato Inari Sushi – vegetarian recipe
Stav Kogan

Spicy Carrot and Tomato Inari Sushi

A spicy upgrade to classic inari sushi, these tofu pockets are stuffed with a fiery, flavorful carrot and rice mixture made with sriracha and garlic chili paste.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • 1 carrot, finely diced
  • 1 tablespoon (15 ml / 0.5 fl oz) sriracha
  • 1 tablespoon (15 ml / 0.5 fl oz) garlic chili paste
  • 1 teaspoon (5 g / 0.18 oz) shichimi togarashi, plus more for topping
  • 1 teaspoon (5 g / 0.18 oz) toasted sesame seeds
  • 1 green onion, thinly sliced
  • ½ teaspoon (2.5 ml / 0.1 fl oz) dark sesame oil
  • ½ teaspoon (2.5 g / 0.09 oz) salt
  • 2 cups (350 g / 12.3 oz) cooked and seasoned sushi rice
  • 8 inari age pouches (seasoned fried tofu)
  • 12 cherry tomatoes, halved
  • For the best texture, use freshly cooked and seasoned sushi rice that has cooled to room temperature. Warm rice can make the inari pouches soggy.
  • Inari age pouches can be delicate. Open them gently with your fingertips to avoid tearing before you start stuffing them.
  • Feel free to customize the filling! Add finely diced cucumber, edamame, or avocado for extra texture and flavor.
  • You can prepare the spicy carrot and rice filling a day in advance and store it in an airtight container in the refrigerator. Assemble the inari just before serving for the best results.

Method
 

  1. In a large bowl, combine the finely diced carrot, sriracha, garlic chili paste, shichimi togarashi, sesame seeds, green onion, dark sesame oil, salt, and prepared sushi rice.
  2. Mix thoroughly until all are evenly distributed.
  3. Gently lay the inari pouches on a clean kitchen towel or paper towel and blot away any excess seasoned liquid.
  4. Carefully open each inari pouch with your fingers.
  5. Using a wet spoon to prevent sticking, add approximately ¼ cup or 6 tablespoons (90 ml / 3 fl oz) of the spicy rice mixture into each pouch, packing it in securely but gently.
  6. Arrange the stuffed inari pouches on a serving platter.
  7. Top each one with three cherry tomato halves and finish with an extra sprinkle of shichimi togarashi before serving.

Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 8gFat: 7g

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