Inari Sushi

  • 1 1/2 cups uncooked sushi rice
  • 1/4 cup rice vinegar
  • 3/4 teaspoons salt
  • 3 tablespoons sugar
  • 1 package aburage (tofu pouches)
  • 1 1/2 tablespoons white sesame seeds

Prepare rice according to the directions written on the package.

While the rice is bubbling and boiling away, whisk together the vinegar, salt, and sugar in a medium sized bowl and set aside. Dress the rice with this mixture as soon as it is cooked. Adjust the amount according to your preferences---use less for well-balanced rice, more for tangier rice.

Prepare tofu pouches according to the directions written on the package. The brand I used required boiling the pouches in their packaging for five minutes.

On a separate burner, lightly toast the sesame seeds until they are golden and nutty. Set aside.

To assemble, open the pouches, fill with seasoned rice, and sprinkle with sesame seeds. Serve straightaway.

Makes 12 inari sushi.

Recipe by JustJenn.