These tofu pocket presents are a festive, Asian-inspired holiday recipe that turns classic inari sushi into a fun Christmas appetizer. Instead of putting the customizable add-ons of sashimi, spicy crab or bulgogi beef on top, the ingredients are stuffed at the bottom as a surprise! These bite-sized snacks are easy to make and perfect for holiday parties. —Tam To, Los Angeles, California
Ingredients
- 1-1/2 cups short grain rice, cooked
- 4-1/2 teaspoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1-1/2 teaspoons furikake
- 1/2 cup imitation crabmeat, chopped and shredded
- 1-1/2 teaspoons mayonnaise
- 1-1/2 teaspoons Sriracha chili sauce
- 15 tofu pockets
- 4 ounces sashimi grade salmon, finely chopped
- 8 ounces cooked bulgogi, chopped
- Seaweed salad (wakame), for garnish ribbons
Directions
- Add cooked rice, rice vinegar, sugar, salt and furikake to a large bowl; mix until well coated.
- In a small bowl, mix imitation crab, mayonnaise and Sriracha sauce until well combined.
- Stuff tofu pockets with either salmon, bulgogi or crab mixture, about halfway full. Add rice to the top of each pocket. Make ribbons using seaweed salad.
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