Snack · 20 min · japanese

Inari Sushi Pockets

✓ USDA-verified nutrition data

Ingredients

• 8 Inari pouches
• 2 cups Cooked rice
• 1 tbsp Sesame seeds
• 1 tbsp Rice vinegar

Steps

1. Carefully open each inari pouch along its edge without tearing it. They separate like a little pocket.
2. Season the warm cooked rice with the rice vinegar, a pinch of sugar, and 1/2 teaspoon of salt. Fold gently with a cutting motion so the grains stay intact and don{Q}t turn mushy.
3. Fold in the toasted sesame seeds.
4. Fill each pouch about 3/4 full with the seasoned rice. Overstuffing tears the delicate tofu skin.
5. Fold the open edge closed over the filling.
6. Arrange seam-side down on a serving platter.
7. Beginner tip: inari pouches come pre-seasoned and slightly sweet, so taste one before you season the rice aggressively. Serve at room temperature within a few hours.

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