Salmon lox married with traditional Japanese bag sushi (inari sushi, or inarizushi) makes a delightful combo. Hearty sushi you can make with ingredients that are mostly available at your regular supermarket! These handheld bundles fit perfectly into your lunchbox, or if you’d like, serve your sushi pockets as an appetizer. You’ll feel satisfied yet light. Salmon lox sushi pockets look impressive but they are suprisingly straightforward to assemble. Whereas traditional sushi chefs spend years perfecting their craft, a regular Joe who’s willing to try can turn out fancy-looking sushi pockets.
Fill seasoned, deep-fried tofu pockets with traditional, lightly vinegared sushi rice. –Tofu is high in protein. I brought a couple of sushi pockets to the gym yesterday for my dad and me as a yummy post-workout snack. (You can find prepared tofu pockets at Japanese food stores or Asian supermarkets. Extras keep well in the freezer. Pick up a jar of pink pickled ginger while you are there. Everything else is available at your regular store.)
Shopping notes: Aileen bought salmon lox ends because they are half the price of larger pieces, and they work just fine as you can see on the final plate. Rice vinegar is lighter than regular vinegar and is preferred but not required. Aileen used fine (caster or berry) sugar because it dissolves more easily than regular sugar. This is not mandatory because your sugar will dissolve when you heat the rice dressing.
Ta da! The finished plate of Sushi Pockets with salmon lox and pea shoots. I see that I forgot to add a little mound of pink pickled ginger garnish to the plate. Drop a little piece of ginger onto your sushi pocket to add subtle complexity before you bite in.
Aileen stuffing tofu pockets with the ingredients above.
Sushi pockets with salmon lox are based on the Cactus Club restaurant chain’s popular dish. Their food is good but it’s a little pricey, and every time I visit I think, “I could easily make this.” Aileen must have felt the same only she turned thought into action when she whipped up sushi pockets before work the other day.
- 14 Seasoned (Inari) Sushi Bags
- 2 c /475 ml Sushi Rice, washed
- 2 c /475 ml Water
- 4 tbsp /60 ml Rice Vinegar
- 3 tbsp/ 45 ml fine Sugar
- ¼ tsp /1.25 ml Salt
- ¾ Avocado, shelled and sliced thin
- Fistful of Pea Shoots
- 1 tbsp /15 ml Wasabi paste
- 1 tbsp /15 ml Mayonnaise
- ⅓ pound /150 g Smoked Salmon pieces
- 1 tbsp /15 ml Black Sesame Seeds
- 3 tbsp Pink Pickled Ginger for garnish
- Mix wasabi paste and mayonnaise in small dish set aside.
- Measure black sesame seeds into small dish and set aside.
- Lay out sushi bags and set aside.
- Lay out pea shoots and set aside.
- Lay out smoked salmon and set aside.
- Shell and slice avocado and set aside.
- Wash sushi rice and drain. Add water and bring to a boil. Reduce heat to medium low and cook for approx. 20 minutes.
- While rice is cooking, prepare rice seasoning. Mix rice vinegar, sugar and salt in small pan and heat for approx. 1 minute at medium heat until sugar is dissolved.
- When rice is cooked, fluff with wooden paddle. Pour seasoning over hot rice and fold in. Set aside for approx. 20 minutes to cool.
- Open a sushi pocket and spread wasabi-mayonnaise on one inner side of the pocket.
- Place slice of avocado on inner side of the pocket.
- Scoop approx. ¼ cup of seasoned rice into one palm, and compress with the other hand. Place rice into sushi pocket.
- Slip 3-4 pea shoots into sushi pocket.
- Sprinkle with sesame seeds.
- Place on serving dish and garnish with pickled ginger.
- Total cooking time does not include 20 minutes spent waiting for seasoned rice to cool.
One last look before you bite!
A healthier YOU Next Year Principle
Eat in, save bucks and treat the people you love.
I think children learning to cook can be such a wonderful thing. It can help build confidence, make them feel good about themselves. It helped me build my ego and even start to get acceptance at school. I’d bring things to class that I’d cooked at home.
Giada De Laurentiis, Chef