Inari Sushi Pockets

These are great little starters, for an Japanese inspired meal - or I’ve made them for a light lunch before and they look far more effortful than they are. They also travel brilliantly if you're taking food with you for the day. The inari pockets themselves do a lot of the nutritional heavy lifting here, they're seasoned fried tofu, so you're getting a proper hit of plant protein wrapped around your rice rather than just carbs on their own.

Why it's nutritionally good

• Inari pockets are soy-based, so they bring a good amount of plant protein along with some calcium and iron

• Whatever veg you pack in adds fibre, vitamin C and a range of plant compounds, and it's an easy way to use up whatever's in the fridge

• Sesame seeds add a bit of healthy fat, calcium and magnesium

Ingredients:

1 cup sushi or medium-grain rice

Inari tofu pockets (ready-made: you can buy these online or in a Asian supermarket)

1 tbsp rice vinegar

1 tsp granulated sugar

Veggies of your choice – e.g. carrot, pepper, cucumber, avocado

Sriracha

Sesame seeds

Method:

Cook 1 cup of sushi or medium-grain rice according to packet instructions (in a rice cooker or on the stove).

While the rice is cooking, chop your veggies into thin strips – use whatever you have on hand.

Once the rice is done, fluff with a spoon and cover to steam.

In a small bowl, whisk together 1 tsp sugar and 1 tbsp rice vinegar.

Transfer the rice to a large bowl to cool slightly, then gently mix in the vinegar-sugar mixture (don’t over-stir – keep the grains intact).

Carefully open the Inari pockets. Fill each with seasoned rice, top with your chopped veggies, and finish with a drizzle of sriracha and a sprinkle of sesame seeds.