Inari Sushi

Before You Start: The rice cooking time is 45 minutes to 1 hour, depending on the method you use.
Please note that 1½ cups (2 rice cooker cups, 300 g) of uncooked Japanese short-grain rice yield 3½ cups (660 g) of steamed rice, enough for 12 Inari sushi pieces. You must use Japanese rice or your sushi will fall apart.

Wash and rinse: Place 1½ cups uncooked Japanese short-grain white rice in a bowl. To quick rinse, add just enough water to submerge the rice, then immediately pour off the water; repeat and pour off. To wash, gently agitate the wet grains with your fingers in a circular motion for 10–15 seconds. To rinse, add water to cover the grains and immediately pour it off; repeat.
Repeat the wash and rinse cycle two more times. Finally, drain the rice very well in a fine-mesh sieve and shake off the excess water.
Cook: Put the well-drained rice in the inner pot of a rice cooker. Add 1½ cups water. Next, wipe off any dirt particles from 1 piece kombu (dried kelp) with a damp cloth, but keep the white powdery substance. Place the kombu on the rice and soak both for 20–30 minutes. Then, start cooking.
Nami's Tip: For easy measuring, use your rice cooker's Sushi Rice mode and add water to the 2 rice cup line. Or, use the White Rice mode and add water to just under that line*. You can also cook it in a pot on the stove, donabe, or Instant Pot using the same rice and water amounts.
*The rice-to-water ratio for sushi rice is 1 to 1 (instead of regular 1: 1.1 or 1.2); we cook the rice on the firm side, since we later add more liquid with the sushi vinegar.

While the rice is cooking, make the sushi vinegar. Combine 4 Tbsp rice vinegar (unseasoned), 2 Tbsp sugar, and 1 tsp Diamond Crystal kosher salt in a small bowl. Microwave it for 30–40 seconds and whisk to dissolve the sugar. Set it aside and cool to lukewarm or room temperature.
Nami's Tip: Alternatively, you can bring it to a boil in a saucepan over medium-high heat and whisk to dissolve the sugar.
Moisten a wooden sushi oke (hangiri), or a baking sheet, with running water and drain well. When the rice is done, discard the kombu (or use it to make simmered kombu). Transfer the hot rice to the sushi oke or baking sheet.
While it's hot, evenly spread it out with a rice paddle and slowly drizzle the cooled sushi vinegar over it. Gently “slice” the rice with the rice paddle at a 45-degree angle to incorporate the seasoning and break up the rice chunks. Do not stir or mix because that may break the grains and make it mushy.
As you slice, vigorously fan the rice with a paddle fan or another fan to cool it. Gently flip the rice every few slices.
Nami's Tip: Fanning wicks away the excess moisture and makes the rice shine.
Sprinkle 1 Tbsp toasted white sesame seeds over the sushi rice and gently “slice” the rice again to combine. Continue until the rice is the temperature of human skin. Next, divide the sushi rice into quarters; each quarter makes 3 pieces of Inari sushi.

Gently squeeze the liquid from 12 Inari age (seasoned fried tofu pouch) and pour it into a small bowl.
Moisten your hands with it, then place about ¼ cup sushi rice in your palm. Gently form the rice into an oblong shape. Use just enough pressure to keep the sushi rice ball from falling apart. Don't squeeze too tightly, and keep it as airy as possible.
Repeat; you should be able to make 12 sushi rice balls. Carefully open the pocket, separating the skin all the way to the bottom of the pocket. Be gentle, as the skin is thin. Then, fold back the skin at the opening.
Stuff a sushi rice ball into the Inari age pocket all the way so the two corners look smooth and round.
Unroll the skin at the opening and fold both side edges down onto the sushi rice ball.
Fold the front and back edges down like you’re wrapping a present. Place the Inari sushi seam side down onto a plate or tray. Continue filling the rest of the pockets. Your Inari sushi are now ready to serve.

After stuffing the pocket with sushi rice, keep it open on top and tuck the edges of the Inari age inside the pocket so you will have smooth, round edges. Then, add any toppings you like. Here, I used sliced cucumber, ikura (salmon roe), shredded egg crepe (kinshi tamago), boiled shrimp, and cooked salmon flakes.

Serve at room temperature. Garnish with shiso leaves and sushi ginger (gari), as desired.

Enjoy Inari Sushi on the same day for the best taste and texture. You can keep them in a cool place for a few hours.
If needed, store leftovers in the refrigerator for up to 24 hours. Place them in an airtight container (or cover tightly with plastic wrap), then wrap the container in a thick kitchen towel. This helps protect the rice from cold air so it doesn’t turn hard or dry.
Store leftover inari age pouches with their simmering liquid. Keep them in the refrigerator for 2–3 days, or freeze for up to 1 month.