Tofu Pockets Stuffed with Sushi Rice and Edamame
Ingredients
- 1 cup uncooked sushi rice
- 1/4 teaspoon salt
- 1/2 tablespoon tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice wine vinegar
- 2 scallions
- 1/2 cup edamame
- 1 tablespoon sesame seeds
- 8 Aburaage tofu pouches
Preparation
Cook rice according to package on the stove top or in a rice cooker.
Allow rice to cool for 20 minutes.
Add in tamari, vinegar, maple syrup, scallion, edamame and sesame seeds. Stir to evenly combine.
Wet your hands lightly.
Scoop up a small ball of the rice mixture (about 1/8 cup).
Roll into a firm small ball and set to the side.
Open the tofu shell.
Stuff with rice ball carefully.
Set stuffed inari on a plate and repeat until rice is gone.
Serve immediately or refrigerate for later.
