Inari Sushi Recipe

 

Trimmings

1 can inari age (inarizushi no moto)

1 cup sushi rice

1 tablespoon rice vinegar

1 tablespoon sugar

½ teaspoons salt

Cook the rice in a rice cooker, according to the maker's rules. This movement ordinarily expects 15 to 20 minutes.

Channel the excess liquid from the tofu pockets into a little bowl; set the pockets aside.

Combine the rice vinegar, sugar, and salt in a little bowl, and speed to deteriorate the sugar and salt.

Shower the mix impartially over the cooked rice, then, at that point, use a rice paddle or spatula to wrinkle it into the rice. (Do whatever it takes not to blend since it will make the rice delicate or supple.) Taste and change contingent upon the circumstance. Permit it to cool to room temperature.

Wet your hands with a bit of the liquid from the inari can and approach the painstakingly pre-arranged rice into a little, hardly oval rice ball.

Delicately fit it inside the pocket, and polish it off with more rice contingent upon the circumstance. Go over with the extra rice and pockets.

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