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Ingredients
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Main Ingredients
Optional Fillings
Method
Preparing the Sushi Rice
- 1
Rinse the Rice
Begin by rinsing 1 cup of sushi rice under cold water until the water runs clear. This helps to remove excess starch.
- 2
Cook the Rice
Cook the rinsed rice in a rice cooker or on the stovetop according to package instructions. Typically, use 1.2 cups of water for every cup of rice.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a separate small bowl, mix together 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sugar, and 1 teaspoon of salt. Gently fold this seasoning mixture into the warm rice until well combined.
Preparing the Inari
- 4
Fill the Inari Pockets
Carefully open each of the 10 inari pockets. Using your hands or a spoon, gently stuff each pocket with the seasoned sushi rice. Do not overfill, as the pockets may split.
- 5
Add Optional Fillings
If desired, add optional fillings such as diced carrot, cucumber, avocado, and chopped green onions into the rice in each pocket. Sprinkle sesame seeds on top for added flavor.
Serving
- 6
Plate the Inari
Arrange the filled inari pockets on a serving platter. You can serve them as is or drizzle a little extra soy sauce over them for added flavor.
- 7
Garnish
Garnish with additional sesame seeds or chopped green onions if desired. Serve immediately and enjoy!