Soy-Free Inari Sushi
Experience a delightful twist on a Japanese classic with Soy-Free Inari Sushi—a perfect blend of flavor and simplicity for those avoiding soy-based ingredients. This easy-to-follow recipe features aburaage tofu pockets soaked in a luscious homemade glaze of hoisin sauce, maple syrup, and mirin, creating a sweet and umami-packed alternative to traditional soy-seasoned sushi. Stuffed with seasoned sushi rice and topped with a sprinkle of toasted sesame seeds, these bite-sized beauties make an irresistible snack or side dish. With just 20 minutes of prep and 30 minutes of cooking, Soy-Free Inari Sushi is a wholesome, guilt-free treat that’s vegan-friendly and brimming with taste. Perfect for sushi lovers seeking a unique, soy-free spin!
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Recipe Information
Ingredients
- 10 pieces Aburaage (fried tofu pockets)
- 2 cups Short-grain sushi rice
- 2.5 cups Water
- 6 tablespoons Rice vinegar
- 5 tablespoons Sugar
- 1 teaspoon Salt
- 3 tablespoons Hoisin sauce
- 2 tablespoons Maple syrup
- 2 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker's instructions. If using a stovetop, bring the water to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes. Remove from heat and let it rest for 10 minutes covered.
While the rice is cooking, prepare the sushi vinegar mixture by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are completely dissolved, then set aside to cool.
Transfer the cooked rice to a large bowl and gently fold in the cooled vinegar mixture using a spatula. Be careful not to mash the grains; your goal is to coat them evenly.
In a small saucepan over medium heat, combine hoisin sauce, maple syrup, and mirin. Stir and let it gently simmer for about 1-2 minutes. Remove from heat and set aside to cool slightly.
Carefully open each aburaage pocket with your fingers, being cautious not to tear them. If they are oily, you can pour hot water over them and pat dry with paper towels.
Briefly dip each aburaage in the prepared sauce mixture, ensuring they are well coated, then lightly squeeze out any excess.
Take a small amount of seasoned rice and shape it into an oval that will fit snugly inside the aburaage pocket.
Gently stuff the shaped rice into the aburaage pocket, adjusting and pressing slightly to ensure it fits well without being overfilled.
Repeat the process until all tofu pockets are stuffed.
Sprinkle sesame seeds over the top of the stuffed inari sushi as a garnish.
Serve immediately and enjoy your soy-free inari sushi as a tasty snack or side dish.
Nutrition Facts
Calories |
2648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 6173 mg | 268% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 126.2 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1302 mg | 100% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1758 mg | 37% | |
*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.
