For the inari pouches (if making)
- 400g block firm tofu
- 300g vegetable oil, for deep frying
- 130ml water
- 4 tbsp white caster sugar
- 2 1/2 tbsp soy sauce
- 2 tbsp mirin
- 1/2 tsp instant dashi stock powder
For the inari filling
- 130g sushi rice
- 1 tbsp sushi seasoning or seasoned rice vinegar
- 4 inari pockets
- 1 medium carrot, cut into very thin batons
- 1/2 avocado, finely diced
- 1/4 cucumber, finely diced
for the Sriracha mayonnaise
- 3 tbsp vegan mayonnaise
- 1 tsp Sriracha sauce
- 1 tsp black sesame seeds
- A few strips of nori
- If using readymade inari pouches, start from step 8.
- To make the inari pouches: Extract the excess water from the tofu block by using a tofu press for 20 minutes. Alternatively, wrap the tofu up in kitchen roll, put it on a plate and weigh it down with another plate on top, for 20 minutes.
- Cut the tofu in to thin slices, pat dry with kitchen towel. In a large sauce pan, heat up the vegetable oil to 110°C and deep fry the tofu slices until they puff up.
- Remove from the oil, bring the temperature up to 180°C and then deep fry again until the tofu starts to turn golden.
- Remove from the oil again and allow to cool down completely. Slice a half down the middle to create a pouch.
- In a separate saucepan, add the remaining ingredients and bring to a simmer, ensuring that the sugar is dissolved. Add the inari pouches and simmer for 10 minutes.
- Remove the pan from the heat and allow the inari pouches to cool in the liquid. Once cooled, drain and set the pouches aside.
- Cook the sushi rice as directed on the packet. Once cooked, drain off and decant into a container to cool down for 10 minutes.
- Once cooled, mix in the sushi seasoning or seasoned rice vinegar. The rice should feel sticky once the seasoning in mixed in.
- Open the inari pouch, taking care not to tear it. Line the pocket with the seasoned sushi rice leaving a space in the centre for the filling. Add the carrot, avocado and cucumber.
- To make the Sriracha mayonnaise: Mix together the vegan mayonnaise and Sriracha sauce.
- To garnish: Drizzle with a bit of the sauce and sprinkle over a few black sesame seeds. Serve the rest of the mayonnaise on the side.
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