To go along with the maki sushi, this is a simple recipe for inari sushi. When we were growing up, we called these footballs, because that’s what they looked like. The outside wrapper is a sweet, marinated soybean mixture. These are filled part-way with seasoned sushi rice, and then served as is with ginger or topped with furikake or sesame seeds. Recently, I have seen varieties of inari with other toppings such as teriyaki beef, fish, wakame seaweed, eggs, prawns or pickles. Personally, I prefer either the plain version or light toppings such as the sesame seeds or furikake. The one ingredient that can be challenging to find is a can or packet of the inari zushi wrappers, but Japanese stores often carry them.
Ingredients
2 c Japanese short grain rice
1/4 c Japanese seasoned vinegar
2 1/2 Tbsp sugar
1 1/2 tsp salt
1 can (280g) of inari zushi wrappers
Sesame seeds, ginger or furikake for topping (optional)
Instructions
Next, open the can of inari zushi wrappers and drain the excess liquid. Put all of the wrappers onto a plate, and carefully open each one. There will be one end which can be opened, and the other end is sealed. Then put some rice to fill each wrapper about half-way full. You can arrange them on a plate as is, or you can add toppings such as sesame seeds, ginger or furikake. Serve in a nice arrangement on a plate.
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