Inari Avocado Roll (Bean Curd / Tofu Skin Sushi with Fillings)
This inari avocado roll is a vegan sushi using bean curd/tofu skin pockets, stuffed with Japanese rice and creamy avocado filling! No sushi mat needed!
Ingredients
- 12 inari age pockets (seasoned fried bean curd / tofu pouches)
- sushi rice from 1 cup uncooked short-grain brown rice
from this Brown Sushi Rice recipe - 2 avocado cubed
- 2 Tablespoon sesame seeds more for garnish
- 1 cup edamame
- 1 nori sheet cut into small squares
Instructions
- Cook your seasoned sushi rice following this Brown Sushi Rice recipe.
- Once the rice has cooled down, add your edamame, sesame seeds, and cut up nori into the seasoned rice. Mix well.
- Squeeze the seasoned inari age to release moisture. Then open up the inari tofu pockets carefully. They're quite fragile so be gentle. Make sure that you also open up the corners so the rice can also go there later.
- Use a spoon to add about 2 Tablespoons of the rice mixture into the inari, stuffing the rice into the two pocket corners too. Lightly pack it down using the back of the spoon.
- Then use your fingers to fold in the inari edges so you have smooth edges.
- Top with the cubed avocado, then sprinkle with more sesame seeds as garnish. Enjoy!
Notes
- You can get your inarizushi pockets in an Asian/Japanese grocery store. If you cannot find them, you can also make your own using aburaage.
- For the sushi rice, please follow the recipe written in this Brown Sticky Sushi Rice
- Note that you can always sub the short-grain brown rice with short-grain white rice/sushi rice.
- Please read the post above for the full tips and tricks (including process pictures) so you can make this recipe successfully!