Friday, February 24, 2017

Inarizushi (Seasoned Sushi Pockets)

Inarizushi are at the tip of the boat

We like to include these in our sushi parties - a nice variation that's sweet and usually a good way to get your kids to decide they like sushi, since it doesn't include anything fishy.  You can also just stuff the pockets with sushi rice or add some other toppings, but I like it this way.

1 1/2 cups rice prepared for sushi*
1-2 Tbs. minced pickled ginger
2 Tbs. chopped peanuts
1 Tbs. sesame seeds
2 dates, chopped
2 Tbs. fresh cilantro, chopped
tofu pockets

Mix flavorings into rice. Squeeze most of the liquid out of the pockets.  Press into egg shape, then stuff into pocket.  Fold top over and press the whole thing together.

*For sushi rice instructions, see Sushi Bowls Recipe

1 comment:

  1. I made these following Valerie's recipe, and they were the hit of our sushi party. For those who live in the 'burgh, I found these tofu pockets at the Tokyo Japanese Food Store on Ellsworth (If you are having a sushi party, this is the place to go. The couple who runs it are so wonderfully nice and helpful).

    We also dipped the tops of ours in wasabi-flavored sesame seeds. So so good.