Recipe - Inarizushi いなり寿司

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.

Recipe - Temakizushi 手巻き寿司

As my husband, Shinji, is a fishmonger, when we eat raw fish at our home it is most often sashimi. If we are going to eat sushi in Japan we often go out for it. One fun alternative for making sushi at home is to do a temakizushi or hand-rolled sushi, shaped like an ice cream cone. This is also a fun way to entertain at home. This article that first appeared in Metropolis magazine offers tips for making temakizushi at home.

http://archive.metropolis.co.jp/tokyo/622/localflavors.asp