Avocado and Cucumber Inari are typically the top of Mary’s sushi order, but these tasty pockets are whipped up right at home. Inari age are fried and seasoned tofu pockets and can be found in the fridge or freezer section at Japanese grocery stores.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 cup short-grain sushi rice
- 2 tablespoons seasoned rice vinegar, plus more if desired
- 8 pieces inari age
- 1 avocado, thinly sliced
- 1/4 cup thinly sliced cucumber
- Thinly sliced green onion, for garnish
- Sesame seeds, for garnish
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Add the rice to a fine-mesh sieve and rinse with cold water until the water runs clear.
- Transfer the rice to a small saucepan and stir in 1 cup water. Bring to a low boil over medium-high heat, then cover with a lid and turn the heat down to low. Cook until all the water has been absorbed, 15 to 17 minutes. Remove the pot from the heat and, leaving the rice covered, allow it to steam for 10 minutes.
- Remove the lid, transfer the rice to a large bowl and pour over the seasoned rice vinegar. Gently fold to evenly distribute the vinegar, adding more if desired. Set aside and allow the rice to cool to room temperature.
- Divide the rice into 8 equal portions and shape into ovals about the same width as the inari age. Very carefully open the inari age pockets with an offset spatula or butter knife and stuff with the rice, avocado and cucumber.
- Garnish with green onion and sesame seeds and serve with soy sauce and pickled ginger.
Reviews
Easy and perfectly delicious!