Gluten-Free Inari Sushi
Discover the perfect balance of simplicity and flavor with Gluten-Free Inari Sushi, a delightful Japanese favorite reinvented for gluten-free diets. This recipe features tender sushi rice seasoned with a tangy-sweet blend of rice vinegar, sugar, and salt, carefully tucked into gluten-free inari age—savory fried tofu pockets infused with tamari and mirin for an irresistible umami kick. Topped with a sprinkle of nutty sesame seeds, these bite-sized marvels are ideal for gluten-sensitive sushi lovers seeking an easy, elegant dish for picnics, parties, or at-home indulgence. With just 30 minutes of prep and minimal cooking, you’ll create a stunning plate of sushi that boasts authentic flavors without the gluten.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 10 pieces Inari age (fried tofu pockets, gluten-free)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Mirin
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Let it soak for 30 minutes.
Cover the saucepan and bring the rice to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes until all the water is absorbed.
Remove the rice from heat and let it sit, covered, for 10 minutes to finish steaming.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low until the sugar and salt are dissolved. Allow the mixture to cool.
Transfer the cooked rice to a large bowl. Add the vinegar mixture and gently fold it into the rice with a wooden paddle or spatula. Be careful not to mash the rice. Let it cool to room temperature.
In a separate bowl, mix tamari, and mirin to make a seasoning mixture for the inari age.
Carefully open each inari age pouch and coat the insides with a little of the seasoning mixture.
Take a small amount of seasoned rice (about two tablespoons) and gently form it into an oblong shape.
Carefully stuff the formed rice into each inari age pouch, being mindful not to tear the pockets.
Once all the inari pockets are filled, place them on a serving plate and sprinkle with sesame seeds.
Serve immediately, or cover with plastic wrap and refrigerate for up to 24 hours. Enjoy your gluten-free inari sushi!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7281 mg | 317% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 61.1 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
