Easy to Make Inarizushi

Rice Cooker Method

Place rice in a fine sieve and place the sieve in a bowl of water. Rinse thoroughly, changing the water in the bowl at least five times until the water runs completely clean when you remove the sieve from the bowl. Drain well.

Place rice and water into the rice cooker, turn it on, and wait for rice to cook. Proceed to the Finishing Rice Section.

Finishing Rice

Allow rice to rest for 20 minutes.

Invert rice into a large wooden bowl.

Wet a dish towel and cover the rice. Let it rest.

Soak the dried shiitake mushrooms in a bowl of warm water for at least 30 minutes. Then drain, reserving the liquid.

Cut off the stems and finely chop the caps.

Pour some of the soaking liquid into a saucepan and add sugar, mirin, soy sauce, and sake. Bring to a boil.

Add the carrot and shiitake and simmer for 3–4 mins until almost all the liquid is absorbed. Remove from the heat and let cool.

While the rice is still warm, fold in the cooked carrot and shiitake. Dip your hands in the vinegar and then take some rice in your right hand and squeeze the rice to make it oblong and bite-sized.

Stuff a ball of rice into each bag and fold in the edge (optional). Leave the tofu bag open and garnish with salmon roe, shiso leaves and scallions (optional).