Soy-Free Inari Sushi

Delight in the simplicity and bold flavors of Soy-Free Inari Sushi, a creative twist on the classic Japanese favorite that swaps out traditional soy seasonings for a unique and allergy-friendly spin! These handheld treasures feature tender aburaage (fried tofu pockets) delicately coated in a savory-sweet glaze of hoisin sauce, maple syrup, and mirin, offering a soy-free alternative that doesn’t skimp on flavor. Stuffed with perfectly seasoned sushi rice and topped with a sprinkle of nutty sesame seeds, this recipe strikes the perfect balance between tangy, sweet, and umami. Ideal as an appetizer, snack, or lunchbox addition, these little vegan treasures are sure to impress both sushi lovers and those looking for soy-free meal options alike. With just 20 minutes of prep, they’re ready to elevate your next dining experience!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 5

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

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Briefly dip each aburaage in the prepared sauce mixture, ensuring they are well coated, then lightly squeeze out any excess.

Step 8

Take a small amount of seasoned rice and shape it into an oval that will fit snugly inside the aburaage pocket.

Step 9

Gently stuff the shaped rice into the aburaage pocket, adjusting and pressing slightly to ensure it fits well without being overfilled.

Step 10

Repeat the process until all tofu pockets are stuffed.

Step 11

Sprinkle sesame seeds over the top of the stuffed inari sushi as a garnish.

Step 12

Serve immediately and enjoy your soy-free inari sushi as a tasty snack or side dish.

Nutrition Facts

Serving size	(1782.6g)

Amount per serving	% Daily Value*
Calories	2648.3

Total Fat 132.5g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1.4mg	0%
Sodium 6173.2mg	0%
Total Carbohydrate 290.8g	0%
Dietary Fiber 14.4g	0%
Total Sugars 126.2g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 1301.7mg	0%
Iron 17.3mg	0%
Potassium 1758.3mg	0%

*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.

Source of Calories

Fat: 44.3%

Protein: 12.6%

Carbs: 43.2%