Inari Sushi

Discover how to make Inari Sushi, a delicious Japanese treat that’s easy and perfect for any occasion.

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Rinse the sushi rice under cold water until the water runs clear. Add the rice to the rice cooker with 375 ml (1.5 cups) of water and cook according to the rice cooker’s instructions.
Transfer the cooked rice to a large bowl, sprinkle with rice vinegar, sugar, and salt, gently fold, and allow to cool for 30 minutes.
Soak the tofu skin in hot water if necessary to soften it. Drain and pat dry. In a small saucepan, mix water, soy sauce, and sugar, bring to a boil, then simmer for 5 minutes. Let cool and add the tofu skin to the marinade for 15 minutes.
Remove the tofu skin from the marinade and carefully open each pocket. Stuff each pocket with about 60 g of sushi rice.
Arrange the Inari sushi on a serving platter and garnish with sesame seeds or sliced green onions if desired.

Overcooking the rice can lead to mushy sushi. You can prepare the tofu pockets in advance. This recipe is naturally vegan; enjoy it as-is.