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Inari Sushi Bowl

Name: Inari Sushi Bowl
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1/2 cup Sushi rice; 1 tbsp Rice vinegar; 0.5 tbsp Sugar; 1/4 tsp Salt; 200 g Cauliflower rice; 200 g Wakame salad; 1 cup Shelled edamame; 1 Avocado; 100 g Inari-age; Schichimi; Spring onions; Sriracha mayo

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.

Prep

5m

Cook

35m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

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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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.

Prep

5m

Cook

35m

Total

40m

Ingredients

Method

Nutrition

Turn cooking mode on

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.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

For the sushi rice:

1/2

cup

Sushi rice, ~100g

1

tbsp

Rice vinegar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

581kcal

Fat

24g

Saturates

3g

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.