Inari Sushi Bowl

This is a super simple, but delicious and nourishing lunch bowl that uses cut up inari-age (those delicious fried, marinated tofu pockets that are usually stuffed with sushi rice). It's one of those recipes that's more plating up than it is cooking, so great for when you're not feeling like spending long in the kitchen. It's inspired by a trip we took to a tiny punk festival in Copenhagen, where we had a bowl that looked a lot like this for dinner one day from Sushi2500.

Ingredients

Method

Nutrition

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Step 1

Rinse the sushi rice under cold water, gently stirring with your hand. Drain and repeat until the water runs clear. Soak the rice in fresh cold water for 15 minutes to help it cook evenly, then drain well.

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For

2

M

I

For the sushi rice:

1/2

cup

Sushi rice, ~100g

1

tbsp

Rice vinegar

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Per Serving

Calories

581kcal

Fat

24g

Saturates

3g

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Notes

If you're obsessed with the marinade that the inari-age come in, like Dan is, you can reserve it and drizzle some over the bowl at the end for an extra pop of flavour. Top tip: you can buy big frozen blocks of wakame salad from Asian supermarkets and just break some off to defrost.

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