Inari Sushi

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. 1

   Place 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. 2

   In 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. 3

   Once 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. 4

   While 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. 5

   Sprinkle sesame seeds into the rice then divide mixture into 12 exact portions.

6. 6

   Moisten 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. 7

   Carefully open the Inari age pockets, separating the skin all the way to the bottom. Fold the skin outward from the top.

8. 8

   Stuff the prepared rice ball into Inari age, close the Inari age by folding both edges down.

9. 9

   From the open side top, it with one tablespoon of wakame, set aside and do it with the rest.

10. 10

    Serve Inari Sushi at room temperature. Serve with sushi ginger, enjoy.