Easy for All
Top with tempura flakes for a crunchy twist to this Japanese-Thai fusion Inari! Perhaps add bonito flakes if fish is not a dietary restriction!
2 cups jasmine rice
1 14-ounce can coconut milk
12 inari pockets
1 pound wakame salad
1 avocado; thinly sliced
Cook jasmine rice in a pot or a rice cooker; use coconut milk instead of water to cook. Season with salt.
Open inari pockets. Fill each of them with a ball of rice enough to fill 60% of the pocket. Then, top with wakame salad, sliced avocado, and sesame seeds.
Refrigerate or serve immediately.
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