Bite-sized inarizushi are the perfect finger food for your next party or gathering.
The sharp taste of vinegared sushi rice is complemented by colorful toppings such as crab sticks, scrambled egg and shiso leaves that brighten up the presentation.
What to prepare
Cook the rice in the rice-cooker, on the Hard White Rice program (press Menu Select, then select "White-Hard").
In a sushi-oke rice-mixing tub (or a large mixing bowl), place the cooked rice from step 1 and the sushi vinegar.
Sprinkle in the white sesame seeds. Using a rice scoop, mix together with a slicing motion and cool the rice.
In a pan of boiling water, add the Japanese granulated dashi soup stock, sugar, sake, dark soy sauce and the deep-fried tofu pouches. Simmer until all liquid is absorbed.
Stuff the deep-fried tofu pouches with the vinegared rice, and top with the ingredients from list A.