1 pkg. pre-seasoned inarizushi pouches (Misuzu brand is 9.5 oz. and comes with 16 squares, divided into packs of 4).
2 c raw white rice (rice cooker cups, not regular cups)
water
2-3 tbsp finely grated carrot
1" square piece of dashi konbu (optional)
3 tbsp rice vinegar
2 tbsp sugar
1/2 tsp salt
Wash rice and place in automatic rice cooker. Fill water up to the 2 cup line. Place carrots and dashi konbu on rice. Cook rice. Meanwhile, stir sugar and salt into rice vinegar until both are dissolved. Set aside. When rice is done cooking, remove dashi konbu. Place rice in bowl and pour vinegar mixture over hot rice. Stir gently to coat rice with vinegar mixture. Stuff inarizushi pouches with about 1/4 c of seasoned rice.