Inari Sushi

Ingredients

• White rice

  Short-grain, raw

  300g

• Water

  Plain, clean water

  360g

• Kombu

  SeaMama

  3 g or 3g

• Rice wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Salt

  Table

  1 tsp or 6g

• Inari Age

  1 pouch or 15g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. First, wash 300 g uncooked Japanese short-grain white rice: Place the measured rice in a bowl.
2. Do an initial quick rinse by adding just enough water to submerge all the rice, then discard the water immediately; repeat this quick rinse once more. Next, wash the rice using your fingers to gently agitate the wet grains in a circular motion for 10–15 seconds. Then, rinse it by adding water and immediately discarding the cloudy water; repeat this rinse once more. Repeat the wash and rinse steps two more times. Finally, drain the rice very well in a fine-mesh sieve and shake off any excess water.
3. Put the well-drained rice in the inner pot of your rice cooker. Add 360 ml water (to just under the 2-cup water line of your inner pot for 2 rice cooker cups of uncooked rice).
4. Next, place 1 piece kombu (dried kelp) on top of the rice. Let the rice and kombu soak in the water for 20–30 minutes. Then, start cooking.
5. While the rice is cooking, make the sushi vinegar. Combine 4 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, and 1 tsp salt in a small bowl.
6. Heat the mix up and whisk until the sugar is completely dissolved. Set it aside and let it cool to lukewarm or room temperature.
7. When the rice is cooked, discard the used kombu (or repurpose it to make simmered kombu) and transfer the hot cooked rice into another recipient. Spread out the rice evenly so it will cool faster.
8. While the rice is hot, gradually drizzle the sushi vinegar all over the rice. With a rice paddle, gently “slice” the rice at a 45-degree angle to distribute the sushi vinegar mixture and break up the chunks of rice. Gently flip the rice in between slices. Do not stir or mix the rice because the grains may break and become mushy. While using this slicing motion, vigorously fan the rice with a paddle fan or other fan. Fanning cools the rice and removes the excess moisture. It also makes the rice shine and keeps it from becoming mushy. Slice and fan until the rice is cooled to the temperature of human skin. Then, cover the prepared sushi rice with a damp towel (or paper towel) and keep it for up to a few hours at room temperature.
9. While the rice is hot, gradually drizzle the sushi vinegar all over the rice. With a rice paddle, gently “slice” the rice at a 45-degree angle to distribute the sushi vinegar mixture and break up the chunks of rice. Gently flip the rice in between slices.
10. Sprinkle 1 Tbsp toasted white sesame seeds over the sushi rice and gently “slice” the rice again to combine. Next, divide the sushi rice into quarters; you’ll make three Inari Sushi pieces with each quarter of sushi rice.
11. Pour the seasoning/cooking liquid from the seasoned Inari age container (or package) into a small bowl. Moisten your hands with this seasoned liquid and place a small handful of sushi rice (about ¼ cup) in your palm.
12. Gently form the sushi rice into an oblong shape. Your hands should be just firm enough so the sushi rice doesn’t fall apart. Try to keep the density of the sushi ball as airy as possible. You don‘t want to squeeze the rice too tightly. Repeat with the rest of sushi rice. You should be able to make 12 sushi rice balls.
13. Squeeze out the seasoned Inari age and carefully open the Inari age pockets, separating the skin all the way to the bottom of the pocket. Be gentle, as the skin is thin. Then, fold back the skin at the opening.
14. Stuff each sushi rice ball into the Inari age pockets. Stuff the rice all the way into the pocket so that the two pocket corners look smooth and round.
15. Finally, close the Inari Sushi: First, unroll the skin at the opening, then fold both side edges down onto the sushi rice ball.
16. Then, fold the front and back edges down like you’re wrapping a present. Place the sealed Inari Sushi seam side down onto a plate or tray. Continue with the rest of the pockets. Your Inari Sushi are now ready to serve.
17. To make Kansai-style Inari Sushi (optional), decorate the top with colorful ingredients. After stuffing it with sushi rice, keep the pocket open on top and tuck the edges of the Inari age inside the pocket so you will have smooth, round edges. Then, you can add any toppings you like. For example, sliced cucumber, ikura (salmon roe), shredded egg crepe (kinshi tamago), boiled shrimp, and cooked salmon flakes.