• 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, 10.6 oz) 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. The rice-to-water ratio for sushi rice is 1 to 1; we cook the rice on the firm side, since we later add more liquid with the sushi vinegar. Now, gather all the ingredients.
  

To Cook the Rice

• Wash and Rinse: Place 1½ cups uncooked Japanese short-grain white rice in a bowl. Quick rinse the rice by adding just enough water to submerge all of it, then pour off the water immediately; repeat once more. To wash it, gently agitate the wet grains with your fingers in a circular motion for 10–15 seconds. To rinse it, add water and immediately discard the cloudy water; rinse once more. Repeat the wash and rinse steps two more times. Finally, drain the rice very well in a fine-mesh sieve and shake off any excess water.
  
• Cook: Put the well-drained rice in the inner pot of your rice cooker. Add 1½ cups water (just below the water line for 2 rice cooker cups of uncooked rice). If your rice cooker has a Sushi Rice mode, add water up to that line. Next, check 1 piece kombu (dried kelp) and wipe off any dirt particles with a damp cloth, but keep the white powdery umami substance. Place the kombu on top of the rice and let them soak in the water for 20–30 minutes. Then, start cooking. You can also cook the rice in a pot on the stove or Instant Pot with the water measurement I specified in this recipe.
  

To Season the Sushi Rice

• 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 until the sugar is completely dissolved. Alternatively, you can put it in a saucepan and bring it to a boil over medium-high heat and whisk to dissolve the sugar. Set it aside and cool to lukewarm or room temperature.
  
• If using a wooden sushi oke (also called hangiri), moisten it with running water and drain well. You can also use a baking sheet lined with parchment paper. When the rice is cooked, discard the used kombu (or repurpose it to make simmered kombu) and transfer the hot cooked rice into the sushi oke.
  
• Evenly spread out the steaming hot rice, then slowly drizzle the sushi vinegar all over it. Gently “slice” the rice with a rice paddle at a 45-degree angle to distribute the seasoning and break up the rice chunks. Do not stir or mix it because the grains may break and get mushy. At the same time, vigorously fan the rice with a paddle fan or other fan to cool it and remove excess moisture. Fanning also makes the rice shine and keeps it from getting mushy. Gently flip the rice in between slices. Slice and fan until the rice is cooled to the temperature of human skin. Then, cover it with a damp towel (or paper towel) and keep for up to a few hours at room temperature.
  

To Make the Inari Sushi

• Now, let’s make the Inari sushi! Take out 12 Inari age (seasoned fried tofu pouch) from the refrigerator.
  
• Sprinkle 1 Tbsp toasted white sesame seeds over the sushi rice and gently “slice” the rice again to combine. Next, divide the sushi rice into quarters; you’ll make three Inari Sushi pieces with each quarter of sushi rice.
  
• Pour the seasoning/cooking liquid from the seasoned Inari age package into a small bowl. Moisten your hands with this seasoned liquid and place a small handful of sushi rice (about ¼ cup) in your palm.
  
• Gently form the sushi rice into an oblong shape. Your hands should be just firm enough so the sushi rice doesn’t fall apart. Try to keep the density of the sushi ball as airy as possible and don't squeeze the rice too tightly. Repeat with the rest of sushi rice. You should be able to make 12 sushi rice balls.
  
• Squeeze out the seasoned Inari age and carefully open the Inari age pockets, 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 each sushi rice ball into the Inari age pockets. Stuff the rice all the way into the pocket so that the two pocket corners look smooth and round.
  
• Finally, close the Inari sushi: Unroll the skin at the opening, then fold both side edges down onto the sushi rice ball.
  
• Then, fold the front and back edges down like you’re wrapping a present. Place the sealed Inari Sushi seam side down onto a plate or tray. Continue with the rest of the pockets. Your Inari Sushi are now ready to serve.
  

To Make Kansai-Style Inari Sushi (optional)

• To make Kansai-style Inari Sushi (optional), decorate the top with colorful ingredients. 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.
  

To Serve

• Serve the Inari Sushi at room temperature. Garnish with 5 shiso leaves and sushi ginger (gari), as desired.
  

To Store

• Please consume the Inari Sushi the same day they’re prepared. You can keep them in a cool place for several hours. You can also store leftovers in the refrigerator for up to 24 hours. I highly recommend transferring them to an airtight container or a plate wrapped tightly with plastic, then wrapping it completely with a thick kitchen towel. The towel insulates the rice from the cold air so the rice doesn‘t get hard and dry. Store leftover Inari age pouches with their liquid in the freezer for up to a month or in the refrigerator for 2–3 days.