Inarizushi

Namiko Hirasawa Chen’s inarizushi wraps vinegared sushi rice in seasoned fried-tofu pouches. This selected preparation uses supplied inari age rather than making the pouch seasoning from scratch.

Japanese short-grain rice is washed, drained and soaked with the main cooking water and selected optional kombu before rice-cooker cooking. Unseasoned rice vinegar, sugar and kosher salt make the complete sushi seasoning.

The kombu is removed and hot rice transferred to a moistened, drained wooden hangiri. The cooled vinegar mixture is incorporated with a slicing motion as the rice is fanned, then toasted white sesame is folded through.

Liquid squeezed from the same tofu pouches moistens the hands for shaping airy oblong rice portions. Each portion fills a gently opened pouch; its edges fold around the rice and the seam faces down.

The author describes sweet-savoury pouches contrasting with tangy rice, with toasted sesame mixed through. The completed pieces are served at room temperature, with shiso leaves and supplied sushi ginger as the selected optional garnishes.