Sushi rice in tofu pouches (Inari-zushi) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 188) by Andrea Nguyen

  • unseasoned rice vinegar
  • pickled ginger
  • Show all ingredients...
  • Serves : 3-4 (6 large or 12 small pouches)

  • EYB Comments

    Can substitute finely chopped herbs for shiso leaves (see recipe for suggestions); "Savory okara crumbles" recipe on P163 or "Seasoned salmon flakes" recipe in "Note" section on P190 for store-bought dried salmon flakes; Korean soy sauce for Japanese; and "Dashi stock recipe on P215 for store-bought dashi.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory kelp relish (Tsukuda ni kombu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute finely chopped herbs for shiso leaves (see recipe for suggestions); "Savory okara crumbles" recipe on P163 or "Seasoned salmon flakes" recipe in "Note" section on P190 for store-bought dried salmon flakes; Korean soy sauce for Japanese; and "Dashi stock recipe on P215 for store-bought dashi.

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