Japanese Inari Sushi with Edamame and Sesame
Ingredients
- 1 cup uncooked sushi rice
- 1/4 tsp salt
- 1/2 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar
- 2 scallions, minced
- 1/2 cup thawed edamame
- 1 tbsp 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 and use your hands to 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, and stuff with rice ball carefully.
Set stuffed inari on a plate and repeat until rice is gone.
Serve immediately or refrigerate for later.
