Four Clan Kitchen

What we eat everyday

Tomomi’s Japanese Rice Pockets (inari-sushi)

Posted by fourclankitchen on December 12, 2009

My friend Tomomi brought these over for brunch many years ago. They were a big hit and I have been making them ever since as appetizers, for brunch, or as a dish to bring to a pot luck. The recipe is simple, and requires just a few ingredients: boiled rice, any crunchy vegetable(s) you might have on hand (grated carrots or cucumbers are best), and two other ingredients that require a trip to the asian grocery store. The first is a tofu wrap/pocket of sorts sold in cans marked inari-sushi-moto. The can calls it a seasoned, fried bean curd- it is sweet and salty with a fried batter like crunch to it: really a lovely texture. The second ingredient is a powder made up of vinegar, salt, sugar and citric acid (tamanoi sushinoku). The packages for both look like this:

Out of the can, the soy wrap looks like this:


1 cup uncooked rice (arboro, sushi, jasmine, basmati) boiled per instructions on the package.
1/2 packet vinegar powder
1/2 cucumber, grated and well drained
1 carrot, grated
32 rice pockets (2 cans)

Although the dish calls for sushi rice (or any short-grained rice), I use whatever I have on hand, usually basmati or jasmine.

Simply cook whatever rice you might have on hand, mix the vinegar powder into the hot rice, and add the vegetables. Stuff the pockets with the mix, like so:

The inari-sushi can has a nicely flavored sweet and salty liquid that you can pour over the pockets when you are ready to serve. The pockets are best eaten cold and keep well for several days in the fridge.


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