Inari sushi
A recipe from the Good Food collection.
Ingredients
1 cup (220 g/7 oz) Japanese short-grain rice
2 tablespoons white sesame seeds
2 tablespoons rice vinegar
1 tablespoon caster (superfine) sugar
1 teaspoon mirin
6 inari pouches
Method
Step 1
Wash the rice under cold running water until the water runs clear, then drain thoroughly. Leave the rice in the strainer to drain for an hour. Put the rice in a saucepan with 2 cups (500 ml/16 fl oz) water and bring to the boil. Reduce the heat and simmer for about 5 minutes, or until all the water has been absorbed. Reduce the heat to very low, cover and cook for another 4–5 minutes. Remove the pan from the heat and leave, covered, for about 10 minutes.
Step 2
Toast the sesame seeds in a dry frying pan over medium heat for 3–4 minutes, shaking the pan gently, until the seeds are golden brown—watch them carefully so they don't brown too quickly. Remove the seeds from the pan at once to prevent them burning.
Step 3
To make the sushi dressing, combine the rice vinegar, sugar, mirin and 1 teaspoon salt in a small bowl.
Step 4
Spread the rice over the base of a non-metallic dish or bowl, pour the sushi dressing over the top and use a rice paddle or spatula to mix the dressing through the rice, separating the grains as you do so. Fan the rice until it cools to room temperature.
Step 5
Gently separate the inari pockets and open them up. Form the rice into balls and place a ball of rice inside each pocket. Sprinkle the rice with the toasted sesame seeds and press the inari closed with your fingers. Serve on a plate, cut-side down.
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