PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Inarizushi - Tofu Pockets with Salmon

Servings
2
Prep
10 m
Cook
20 m

Recipe By: Dylan Vickers-Fukakusa

This form of sushi makes a convenient vessel for picnics, school lunches or cocktail parties. Experiment with using different proteins and vegetables to fill your tofu pouches.

Ingredients

8 pouches inari pouches
200 g goma shari
200 g salmon
6 pcs chines, sliced thinly
2 leaves shiso
1 TSP yuzu juice
1 TSP sriracha
1 TSP soy sauce
1 TSP sesame seeds
1/4 TSP yuzu kosho

Directions

1

Place all of the ingredients for the filling in a bowl and mix thoroughly.
2

Prepare a bowl of water for moistening your hands. With moist hands, grab about 22g of the seasoned sushi rice. Roll it into an oblong “egg shape” and place it inside of the inari pouch. Fill the remaining pouch with the salmon mixture and garnish with a few chives, and the thinly sliced nori, if you like.