Inari Sushi (Seasoned Tofu Pockets with Rice)

Ingredients

• 300g sushi rice
• 360ml cold water
• For the sushi vinegar: 3 tbsp rice vinegar
• For the sushi vinegar: 1 tbsp caster sugar
• For the sushi vinegar: 1/2 tsp fine salt
• 1 pack ready-seasoned inari tofu pockets, about 12 pockets (sold in Asian supermarkets and online; check the label is suitable for vegetarians)
• 2 tbsp white sesame seeds, toasted
• A small bowl of water mixed with 1 tbsp rice vinegar, for wetting your hands
• Pickled sushi ginger, to serve

Method

1. Rinse the rice in a sieve under cold running water, rubbing the grains gently, for about 2 minutes until the water runs almost clear. Drain, then put the rice in a lidded saucepan with the 360ml cold water and soak for 30 minutes.

2. Bring to the boil over a high heat, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid. Remove from the heat and leave, covered, for 10 minutes.

3. Meanwhile, stir the sushi vinegar ingredients together in a small bowl until the sugar and salt have dissolved, warming for 10 to 15 seconds in the microwave if needed.

4. Tip the rice into a wide, non-metallic bowl, pour over the vinegar mixture and fold gently with a spatula using cutting strokes, fanning the rice as you go, for about 5 minutes until glossy and cooled to room temperature. Cover with a damp tea towel until needed.

5. Drain the inari pockets in a sieve, pressing very gently to remove excess liquid. Carefully open each pocket with your fingers, being careful not to tear them.

6. Fold the sesame seeds into the sushi rice. Wet your hands in the bowl of vinegared water, shape about 30g of rice into an oval and gently push it into a pocket, filling the corners first.

7. Fold the open edge over the rice, or leave it open and tuck it in, and place the pocket seam-side down on a plate. Repeat with the remaining pockets and rice, and serve with pickled ginger.