Inari Sushi

Ingredients for 4 servings:

• 220 g rice, sushi
• 500 ml water
• 2 tbsp sesame, Japanese, white
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp mirin
• 1 tsp salt
• 12 tofu pockets (inari pockets)*

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash the rice in a sieve under running water and drain well. Bring the water and rice to a boil. Reduce heat and simmer uncovered for 4-5 minutes until the water is absorbed. Cover and let stand on low heat for another 4-5 minutes, then remove from the heat and let stand in a covered pan for 10 minutes. Toast the sesame seeds in a dry pan for 3-4 minutes until golden brown, tossing gently every now and then; then remove from the pan immediately. Mix the vinegar, sugar, mirin, and salt and add to the rice. Stir with a wooden spoon until the rice has cooled. Carefully separate and open the inari pouches. Fill each with 1 tablespoon of rice. Sprinkle the rice with toasted sesame seeds, then press the pouch shut. Arrange on a platter and serve. NOTE: Inari pouches are stuffed pouches made from deep-fried tofu. They can be purchased at Asian grocery stores.