Inarizushi are a breeze to assemble and the perfect partner for any outing. These inarizushi were made for a day at the sumo tournament in Ryogoku in Tokyo. Inarizushi is sold either vacuum-packed or in tins. Simply stuff with cooked rice, or if you please, toss the rice with flavorings and then stuff.
12 inarizushi pockets
3 cups cooked rice
optional:
yukari (dried shiso)
takana (dried takana leaves)
pickled takana
Cook the rice as you normally would. Stuff into inarizushi pockets. It helps to open up the pockets with your fingers before stuffing.
The inarizushi in these photos were first tossed with yukari, takana, and pickled takana then stuffed.
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