It's the season to entertain and these will have everyone asking what cooking course you've been doing! These thermomix sushi rice and inari pockets are so cute and so full of flavour! The kids will love taking them to school and they are a perfect finger food option for entertaining or when you are just tired of your ham and cheese sandwiches.
Sushi rice can be used to make traditional sushi rolls with choice of fillings or these inari pockets which are sweet soya marinated bean curd skins that can be purchased from Asian or Japanese grocery stores. They make a great lunch box meal or party finger food filled with sushi rice by itself or you can use the rice and addition of your choice of other fillings on top. In the photo, I've half-filled them with sushi rice and added baby spinach, slices of cream cheese, avocado and smoked salmon.
Examples of other filling suggestions are:
- a dollop of tuna mixed in with some wasabi mayo and a slice of cucumber.
- make some teriyaki chicken strips and put some on top with some cucumber, avocado and shredded carrot.
- any left-over TFC chicken strips, with shredded lettuce, Japanese pickled ginger and wasabi mayo.
NOTE: if an Asian shop is not convenient to you to purchase the inari pockets, don't forget you can buy nori sheets in supermarkets to make sushi rolls.
Sushi Rice and Inari Pockets – ThermoFun
Ingredients
- 300g sushi rice
- 1000g boiling water from kettle
- 80g rice wine vinegar
- 3 teaspoon sugar
- ½ teaspoon salt
- large handful sesame seeds, toasted
- inari pockets (Japanese marinated beancurd skins)
Instructions
- Place simmering basket onto TM lid. Weigh in rice and rinse under tap until water runs clear.
- Pour boiling water into TM bowl, insert simmering basket and cook 18 mins / 100°C / speed 4.
- Tip the cooked rice out into a large bowl spreading it out to the edges to help cooling.
- While rice is cooling a little, make the rice seasoning.
- Discard the rice cooking water from the TM bowl.
- Place the rice vinegar, sugar and salt into TM bowl and dissolve 4 mins / 70°C / speed 2.
- Place the sesame seeds in a dry frypan and toast for a few minutes.
- With the aid of a wooden spoon, gently but thoroughly mix in the rice vinegar mixture and toasted sesame seeds into the cooked rice.
- Spread the rice up the sides of the bowl again to rest and cool.
- The rice may seem a little wet at first, but will quickly absorb the rice vinegar mix as it rests.
- Spoon the rice into the Inari pockets and sprinkle with seasoning of your choice.
To Assemble:
- Open up one end and use a teaspoon to put a few teaspoons of rice inside. If topping with other ingredients then sit it up open as shown in the photo.
- The ones on the right in the photo are filled with about 3 teaspoon rice, pushed down to the bottom quite firmly then fold the loose pastry over one side and then the other, resting it on the plate with the fold underneath.
- The ones on the left are filled with the same amount of rice, compacted down a bit and in the corners, open side up, with some fillings on top.
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