Inari Pocket Sushi

Recipe: Peter Chaplin  Photograph: Aaron McLean

Inari pockets are thin slices of tofu, pan-fried and gently sliced through the centre to create a pocket, then marinated in sweet soy sauce. They’re sold in Asian and Japanese food stores. 

• 8 inari pockets

• 2 cups short-grain brown rice

• 2 tablespoons sesame seed oil

• 1 medium carrot, finely diced

• 1 knob fresh ginger, peeled and finely diced

• 8 medium-sized shiitake mushrooms, soaked in 200ml cold water overnight (reserve shiitake water), de-stemmed and finely sliced

• 2 tablespoons tamari, shoyu or light soy sauce

• 2 tablespoons lightly roasted sesame seeds

• 3 spring onions, finely sliced

• ¼ cup pickled ginger

To cook rice rinse well, place in a small pot and add cold water. The depth of the water above the rice line should be equal to the depth of the rice. Measure with your fingers. Bring to the boil, reduce heat to a steady simmer with lid on for about 15 minutes. When cooked, turn out on to a flat tray and allow to cool, turning rice occasionally to release heat.

Place pan on a gentle-medium heat, add sesame oil, carrot, ginger and shiitake. Cook 5 minutes. Add tamari and half the shiitake water. Reduce to a simmer and cook 5 minutes. Add shiitake mix to rice along with sesame seeds and spring onions. Combine thoroughly.

Gently open each inari pocket, cup in the palm of your hand, place a tablespoon of rice mix into the pocket, compressing rice, then completely fill pocket. Garnish with pickled ginger. Serve at room temperature or gently warm by sitting pocket on barbecue. Makes 8

For a healthy, moreish pre-dinner snack, dry-roast pumpkin seeds, sunflower seeds and peanuts in a pan or roasting dish at 175?C until golden-brown. Drizzle over a little tamari. Drain on paper towels.