2 cups Japanese short grain rice (makes 6 cups sushi rice)
3 tablespoons rice vinegar
1 1/2 tablespoon white wine vinegar
2 tablespoons granulated sugar
1 teaspoon salt
Cook Japanese rice (beginners, you can follow this guide on how to cook Japanese rice) and transfer to a large bowl.
Add the remaining sushi rice ingredients to the bowl and using a rice paddle, gently flip the rice over to even coat it. Add sesame seeds and keep gently flipping (not too much otherwise the rice will get mushy) until the rice is about room temperature.
Make rice balls by holding about a small handful or rice in your hands.
Pour the inarizushi no moto liquid in a bowl and wet your palms and fingers with it.
Open an inarizushi pocket and place a rice ball inside the pocket. Repeat this step until all the pockets are filled.
Inari sushi is best when eaten fresh but you can keep them refrigerated in an airtight container for up to 2 days. Do not microwave, eat them cold.
Keywords: Appetizer, New Year's, sushi pockets, snack