Inari Sushi

Inari Sushi is a type of sushi prepared with rice seasoned with vinegar then filled in deep-fried tofu pockets that come un-topped or topped with variety of ingredients like mushrooms, fish or seaweeds.

📝 Ingredients

• 2 rice cooker cups uncooked Japanese short-grain rice
• 1 3/4 cups water
• 1 small square kombu
• 1/4 cup rice vinegar
• 2 tbsp caster sugar
• 1 tsp sea salt
• 1 tbsp toasted white sesame seeds
• 12 pcs Inari age (fried tofu pouch), reserve the liquid
• 12 tbsp wakame

👨‍🍳 Instructions

1. 1Place rice in a colander (sorry Uncle Roger) then run it in tap water to rinse until water that is being drained is clear. Fully drain rice then place it in a rice cooker with water then top it with kombu. Do not turn off the rice yet and let it soak for 30 minutes. Push cook.
2. 2In a small bowl mix together rice vinegar, sugar, and salt. Place it in a microwave then heat it for 30 seconds or until sugar is fully dissolved
3. 3Once the rice has cooked, remove and discard kombu. Place rice in a hangiri (wooden sushi oke) and if you don’t have this use a wide platter lined with parchment paper. Spread rice in a thin layer to cool it down.
4. 4While rice is hot gently add prepared vinegar mix all over the rice and gently mix it, do not mix vigorously so it does not break the rice and become mushy.
5. 5Sprinkle sesame seeds into the rice then divide mixture into 12 exact portions.
6. 6Moisten your hand with water or the reserve the juice from Inari age, put one portion of rice and shape into ovals, set it aside then repeat with the remaining rice.
7. 7Carefully open the Inari age pockets, separating the skin all the way to the bottom. Fold the skin outward from the top.
8. 8Stuff the prepared rice ball into Inari age, close the Inari age by folding both edges down.
9. 9From the open side top, it with one tablespoon of wakame, set aside and do it with the rest.
10. 10Serve Inari Sushi at room temperature. Serve with sushi ginger, enjoy.