Made of vinegared rice tucked inside little deep-fried tofu pockets, Inari Sushi is easily one of the easiest sushi to make at home. It's vegetarian and vegan friendly too!

Inari Sushi 

INGREDIENTS

• 3 cup sushi rice (1 cup for approx 4 Inari Sushi)
• 1 Tbsp toasted white sesame seeds
• 12 Inari Age (seasoned fried tofu pouch) (See Notes for homemade recipe)
• The cooking liquid from Inari Age
• 12 Shiso leaves (Ooba)
• 12 nori (seaweed) (I used seasoned nori)
• pickled red ginger (beni shoga or kizami beni shoga) (to garnish)

INSTRUCTIONS

1. Prepare sushi rice ahead of time and keep it at lukewarm/room temperature.
   
2. Gather all the ingredients.
3. Add sesame seeds to the sushi rice and mix together.
4. Carefully open the Inari-Age pocket (it's very thin, so it's easy to break or tear). Make sure you can see the bottom of the pocket as you need to stuff the sushi rice all the way.
5. Moisten hands with the liquid from Inari-Age. Take a small handful of rice and make a small rice ball. Do not make it too big otherwise, it won't fit in Inari-Age.
6. Wrap each rice ball with shiso and a piece of nori and stuff the rice ball into the Inari-Age. Close the Inari-Age and place open-end down on a plate.
7. Another method is to keep the bag open on top. Wrap each rice ball with a piece of nori and stuff the rice ball into the Inari-Age. Then place shiso on top.
8. Tuck in the edge of Inari-Age inside the pocket so you will have a nice smooth round edge. You can decorate the top as you like.
9. Serve with sushi ginger.

https://www.justonecookbook.com/inarizushi/