Steamer Recipes

Sushi Tofu Pouches

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Steaming How To's

Steamer Recipes > Rice

Sushi Tofu Pouches


Preparation Time: 20 minutes
Cooking Time: 5 minutes


  • Two tablespoons Japanese pickled ginger
  • Twenty scallions, green part only
  • Two teaspoons wasabi paste (optional)
  • 1 tablespoons rice vinegar
  • 1 cups cold water
  • Twenty seasoned tofu pouches
  • sushi rice
  • small English cucumber, seeded and chopped
  • Two tablespoons white sesame seeds, toasted


  1. On medium heat toast the sesame seeds in a frying pan for 5 minutes or until golden brown. Keep moving pan so the seeds do not burn.
  2. Put the sesame seeds and cucumber to sushi rice, slicing through, not stirring.
  3. Mix evenly using a wooden paddle or spoon but make sure not to squash the rice.
  4. Cover with a damp kitchen towel while preparing tofu pouches.
  5. Tofu pouches already have cut on one side. Open the cut side gently esing your fingers inside to corners but make sure not to break the skin.
  6. Dip fingers first before handling the rice.
  7. Shake off excess vinegar water. Pick up a small handful of rice and place in pouch.
  8. Fold one side of pouch over rice, and then the other. Turn upside down so opening is on the bottom.
  9. Place a kampyo strip across a work surface, put pouch on top, and tie up loosely but carefully as pouches can break easily.
  10. Serve pouches with pickles if desired.


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