Inarizushi (Sushi Rice-Stuffed Fried Tofu Pouches)

Steps

1. 1

   Rinse the rice until the water runs mostly clear. Transfer it to a rice cooker with the water, adjusting the water level if necessary according to the rice package instructions. Cook until tender, then let it rest briefly according to the cooker’s instructions.

2. 2

   While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are mostly dissolved, then set the seasoning mixture aside.

3. 3

   When the rice is cooked, transfer it to a large bowl while hot. Pour the vinegar mixture over the rice and gently fold with a rice paddle or spatula, taking care not to mash the grains.

4. 4

   If using sesame seeds, add the black roasted sesame seeds to the seasoned rice and gently mix them through. Allow the rice to cool slightly, until it is comfortable to handle but still slightly warm.

5. 5

   Open each aburaage pouch carefully so it does not tear. Add sushi rice a little at a time, using enough to barely fill the pouch. Do not overstuff it, because the rice will spill out and the pouch may split.

6. 6

   Add the desired toppings to the filled pouches: tuna mixed with goma dressing, kimchi, chili crisp, or another preferred topping. The source demonstrates these as optional variations.

7. 7

   For pouches without toppings, fold the open sides over the rice to close them and form neat rectangular parcels. Serve immediately or arrange upright with the folded side facing down.