1.5 cup sushi rice
1 packet inari tofu pockets
1 sachet powdered sushi vinegar (see notes)
2-3 tbsp Poke Me
Tuna mixed with Mayo
Rinse the raw sushi rice until the water runs clear. Cook using your preferred cooking method or as per the packet instructions. We used a rice cooker. Leave to stand covered for 10 minutes once cooked.
Next place the cooked rice and add it to a large bowl. Take one sachet of the powdered sushi vinegar and sprinkle it over the hot rice. Use chopsticks to mix this through the rice.
Next add the Poke Me. You can do this to your taste as it does have some mild heat to it. Again work this through the rice with chopsticks. Leave to cool for 10 minutes.
Next open the packet of Inari. A good tip is to pour the small amount of liquid from the packet into the rice for extra flavour.
Carefully open each pocket and fill with the rice mixture. Repeat until all the Inari pockets are filled. This makes at least 16.
Some optional fillings include avocado, cucumber or tuna mixed with Mayo. Even some cold chopped teriyaki chicken would be delicious.
These make a great addition to a lunch box or a sushi night at home.
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