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Japanese Vegetable and Rice Stuffed Tofu: Inari Sushi (Food Network Kitchens) Recipe

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Japanese Vegetable and Rice Stuffed Tofu: Inari Sushi (Food Network Kitchens)
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Ingredients
17
Count
Nutrition
803
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Whisk the vinegar and sugar together in a small bowl and set aside.
  2. Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes.
  3. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  4. Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside. Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes. Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine. Let cool.
  5. When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine. Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture.
  6. Set a small bowl of water beside you. Lightly wet your hands and form the vegetable rice into 12 small football-like shapes. Stuff the rice into the tofu pockets and press the sides together. Stuff a few tuffs of radish sprouts in the sides, if using. Stand the tofu packages up on a serving platter and sprinkle with the sansho. Serve with pickled ginger, wasabi, and soy sauce.
  7. Cook's Note: Sansho is Japanese-style Sichuan pepper, available at Asian and health food stores. It's a fragrant, lemony pepper that's literally zippy on the tongue, but without spicy heat. We use it to finish a variety of dishes, from soups to rice to meats.
  8. Copyright 2005 Television Food Network, G.P. All rights reserved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 802.86 Kcal (3361 kJ)
Calories from fat 38.02 Kcal
% Daily Value*
Total Fat 4.22g 6%
Cholesterol 0.1mg 0%
Sodium 415.07mg 17%
Potassium 153.74mg 3%
Total Carbs 177.49g 59%
Sugars 4.34g 17%
Dietary Fiber 3.29g 13%
Protein 15.09g 30%
Vitamin C 10.8mg 18%
Vitamin A 0.2mg 5%
Iron 2.4mg 13%
Calcium 108.4mg 11%
Amount Per 100 g
Calories 182.75 Kcal (765 kJ)
Calories from fat 8.65 Kcal
% Daily Value*
Total Fat 0.96g 6%
Cholesterol 0.02mg 0%
Sodium 94.48mg 17%
Potassium 35mg 3%
Total Carbs 40.4g 59%
Sugars 0.99g 17%
Dietary Fiber 0.75g 13%
Protein 3.44g 30%
Vitamin C 2.5mg 18%
Iron 0.5mg 13%
Calcium 24.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 21
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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