MiSOgood Vegan Inari Sushi

MiSOgood Vegan Inari Sushi
Inari Sushi

2 Cups Dry Sushi Rice
2 1/2 Cups Water
2 Teaspoons Matcha Powder
2 Tablespoons Rice Vinegar
2 Tablespoons Sweet & Savory White MiSo Good
1 Tablespoon Granulated Sugar
6 Aburaage (Fried Tofu Pouches)
1/2 Cup Finely Diced Red Bell Pepper

Rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a medium saucepan and add the 2 1/2 cups water and matcha, mixing well to combine.

Bring rice to a boil over medium heat; immediately turn heat to low, and cover. Cook for 10 minutes, remove from heat and let sit, covered, 15 minutes, undisturbed.

Mix together the vinegar, miso, and sugar and add it to the rice. Gently fold with a spatula to incorporate. Let sit at room temperature for about 15 minutes longer, until just warm to the touch.

To assemble, cut the inari in half widthwise to form equal rectangular pockets. Open the pockets and pack approximately 1/4 cup of the matcha rice inside. Top with diced bell pepper and repeat with the remaining ingredients. Serve at room temperature.

Makes 12 Inari Sushi; 4 - 6 Servings

Notes: Use a mixture of red and green bell peppers for even more festive vegetable "confetti."