Name: Inari Sushi
Prep time: 20 min
Ingredients: • Usually available at Asian supermarkets or some major supermarkets; • 2 cups sushi rice; • ¼ cup rice vinegar; • 2 Tbsp sugar; • ½ tsp salt; • ¼ cup sesame seeds; • Sweetcorn; • Avocado; • Capcicum; • Seaweed; • Vegan mayo; • Picked ginger; • Wasabi

Inari Sushi

Recipe by Aya Oba

Servings

2-3

servings

Prep time

minutes

Inari (いなり寿司) is a type of sushi we often eat in pack lunch and picnics in Japan. This is my version of vegan Inari
with twist with veges. Easy and no rolling and complications required!

Ingredients

Inari pockets
• Usually available at Asian supermarkets or some major supermarkets
For sushi rice
• 2 cups sushi rice
• ¼ cup rice vinegar
• 2 Tbsp sugar
• ½ tsp salt
• ¼ cup sesame seeds
Recommended toppings
• Sweetcorn
• Avocado
• Capcicum
• Seaweed
• Vegan mayo
For side
• Picked ginger
• Wasabi

Directions

Cook rice - slightly less water than the instructions.
Roast sesame seeds in the pan and set on the side.
Mix rice vinegar, sugar and salt in the small pot and simmer until all the sugar is dissolved.
Mix the ingredients in 3, above, and the roasted sesame seeds into the rice. Mix gently and try not to mash the rice - use sideway cutting motions. You need to mix them while both are hot/warm so they combine nicely. Set on the side to let it cool down.
Gently form the rice into oval ball shapes that will fit into the Inari pockets. If you are putting the toppings on, leave some space on top.
Add toppings to finish it off (make it pretty