Inari Sushi

Instructions

1. Cook the rice
   Place the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, cook in a pot on the stove: bring to a boil, reduce heat to low, cover and simmer for 15 minutes, then remove from heat and let stand covered for 10 minutes.
2. Season the rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves, but do not boil. Allow to cool slightly. Transfer the cooked rice to a large wooden or glass bowl and drizzle the vinegar mixture over it. Gently fold and mix the rice using a cutting motion with a rice paddle or wooden spoon, being careful not to mash the grains. Fan the rice as you mix to help it cool quickly and achieve a glossy finish.
3. Prepare mix-ins
   If using optional ingredients, fold the toasted sesame seeds, chopped green onions, and grated carrot into the seasoned rice, distributing them evenly throughout the mixture.
4. Prepare the inari pouches
   Drain the inari age pouches if they came packaged in liquid. Gently squeeze out excess liquid from each pouch, being careful not to tear them. Open each pouch to create a pocket for filling.
5. Fill the pouches
   Wet your hands slightly to prevent the rice from sticking. Take about 2-3 tablespoons of the seasoned rice and form it into an oval shape. Place this rice ball into an inari pouch, gently pressing it to fill the corners. Fold the opening of the pouch over to seal it, if there's excess tofu skin. Repeat with remaining pouches and rice.
6. Garnish and serve
   If desired, sprinkle a few strips of nori on top of each inari sushi or alongside as a garnish. Arrange the inari sushi on a serving platter, seam-side down. They can be served immediately or refrigerated for up to 24 hours (though best eaten within a few hours of preparation).