Easy Japanese Inari Sushi with Store-Bought Inari-age

1/ Wash and soak the rice: Rinse the white rice under cold water, gently swirling with your hand, until the water runs clear. Drain well.
Place the rice in a bowl and cover with clean water. Let it soak for about 30 minutes.

Note: Discard the soaking water after 30 minutes.

2/ Prepare to cook the rice: Place the soaked rice in the inner pot of a rice cooker (or a regular pot), and add the dashi powder and sake.
Add enough water so that the total amount of liquid (dashi + sake + water) comes to 250–270 ml. Stir gently to combine.

3/ Cook the rice

1. a) Using a rice cooker:
   Cook the rice on the regular setting. Once done, let it steam with the lid on for about 10 minutes, then fluff gently with a rice paddle.
2. b) Using a pot:
   Place the rice, dashi powder, sake, and water in a small pot. Use 240 ml of water plus an extra 3 to 4 tablespoons if needed.
   Bring to a boil over medium heat. Once boiling, cover with a lid and reduce to low heat. Simmer for about 20 minutes.
   Remove from heat and let it steam with the lid on for another 10 minutes. Open the lid and fluff the rice gently. 

Note: The amount of water needed may vary depending on the size of your pot and how tightly the lid fits. If the rice is unevenly cooked, you can add a little more water and gently reheat. If it looks like it may burn, reduce the heat to very low.

4/ Mix the sushi vinegar: In a small bowl, combine the vinegar, sugar, and salt. Stir well until the sugar and salt are fully dissolved. Tip: If the sugar doesn’t dissolve easily, you can add a small amount of warm water.

5/ Season the rice: Transfer the cooked rice to a large bowl or wide shallow dish. Gradually add the sushi vinegar, mixing with a rice paddle using a gentle cutting motion.
Once the seasoning is evenly distributed, add the sesame seeds and mix gently.

6/ Warm the inari-age: Following the package instructions, warm the sealed pouch in simmering water for about 5 minutes.
Carefully open the bag with scissors and pour the contents into a strainer set over a bowl to separate the tofu pockets from the seasoning liquid. Let the tofu pockets drain briefly.

Optional: For a lighter taste, you can rinse the inari-age with hot water to remove excess oil before filling.

7/ Fill the tofu pockets: Divide the sushi rice into 12 equal portions (about 40g each). Lightly moisten your hands with water and gently shape each portion into an oval. Inari-age can tear easily, so open each pocket slowly and carefully from the edge.
Stuff each pocket with rice, then gently press from the outside to shape.
Fold the open edge of the tofu skin over the rice to close the pocket, then turn it seam-side down and place it on a plate. This helps keep its shape and gives a neat, finished look. Ready to serve!