During one of my many exploratory trips to a Japanese food market, I discovered inarizushi, or fried tofu skin pockets. I’m not sure how I found them, because usually on these occasions I am completely confused. What probably happened was that the store had some of the stuffed pockets on display in their prepared food section, and I asked in a combination of mime and English where I could find the ingredients to make these myself. I’m glad I went to the trouble, because the pockets have earned a place on my list of no-fail party foods.

When it comes to entertaining, I favor rustic food over fancy, but even though my vegetables aren’t cut into tiny brunoises, nor will my guests taste foam or any other manifestation of molecular gastronomy, I do like the food to be delicious—so much so that it causes a brief ripple in conversation, a few dramatic gasps, and at least one exclamation of, “Oh my God, how did you make these?” If you are looking for the same sort of public recognition for your kitchen prowess, or just a tasty and filling finger food to serve to a group, inarizushi are the answer. And what’s more, they couldn’t be easier to make.

Tofu pockets, which can be found under different brand names in the refrigerator section of Japanese markets, have already been cooked and seasoned. All you have to do is make a filling. The traditional filling is white sushi rice topped with fish roe, cooked meat, or vegetables. I prefer to use brown rice, as it’s significantly healthier and less processed than white. I like to embellish the rice with anything that strikes my fancy, including minced ginger, shredded red cabbage, bean sprouts, toasted peanuts, sautéed bok choy, pan seared fish, or tamarind sauce. The rice is a blank canvas, so be as creative as you like.

If you can’t get to a Japanese grocery store, you can actually order the inarizushi online. Be prepared, though; it comes in a can.

Inarizushi stuffed with Rice and Vegetables

The filling can be made a day ahead and reseasoned before serving. Makes 8 tofu pockets.

1 cup short grain brown rice
2 cups water
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon sugar
8 shiitake mushrooms, stemmed
1 medium-sized carrot, peeled
3 tablespoons cooking oil
1 package inarizushi tofu pockets, containing 8 pockets
1 scallion, green parts only, sliced thin
Salt

Place the rice in a small saucepan. Add the water and a dash of salt. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes. Remove from the heat and let stand for 10 minutes. Stir in sesame oil, soy sauce, and sugar, then spread on a baking sheet to cool. Thinly slice the mushrooms. Grate the carrot and set aside in a separate bowl. Heat the cooking oil in a skillet over medium heat and add the mushrooms. Cook for 3 minutes, stirring often. Add the carrots and cook for 3 minutes. Season with salt, then remove from the heat and cool to room temperature. In a large bowl, combine the rice and vegetables. Taste and season as needed. Open the tofu pockets and stuff each one with two tablespoons of the rice mixture. Garnish with the scallions and serve.

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