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Riced Cauliflower Inari Sushi

plant based | family food | vegan

3839225 mins21
vegan2 servings of veg


Dial up your dinners with this wonderful vegan Inari sushi by @plantbased.passport. A great way to de-stress after a busy day, it combines fresh veggies with the convenience of Fullgreen and is served with soy sauce and pickled ginger for an extra pop of flavor. 


  • 1 Pouch Fullgreen Cauliflower
  • 1/4 cup frozen shelled edamame 
  • 50g carrots, peeled and cut into 1-inch matchsticks
  • 2 tbsp water
  • 1 tbsp plain rice vinegar
  • 1 tsp organic granulated sugar (or substitute monk fruit sweetener for lower sugar option)
  • 1/4 tsp salt
  • 1 tbsp vegan furikake/sesame seeds
  • 2 tbsp green onions, sliced
  • 14 inari tofu pockets, excess liquid squeezed out
  • To serve: low sodium soy sauce, wasabi and pickled ginger


  • Combine the edamame and carrots with the water in a small microwave-safe bowl. Cover, microwave for 2 minutes, drain excess water, and set aside to cool. 
  • Mix together rice vinegar, sugar and salt in a small bowl. Then add riced cauliflower to a wok or skillet. Pour rice vinegar mixture over riced cauliflower and cook for 2 minutes. 
  • Transfer the riced cauliflower to a mixing bowl and let it cool. Then combine with the edamame, carrots, furikake and green onions. 
  • Carefully open an inari pocket and stuff with 1 tbsp of the riced cauliflower filling, gently pressing the filling into the pocket with your fingers. Repeat with the remaining 13 inari pockets.
  • Serve with low sodium soy sauce, wasabi and pickled ginger. Enjoy!

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