Inari Sushi (Inarizushi)

Updated at: Thu, 21 Nov 2024 10:33:28 GMT

Step 1

Prepare the short-grain rice based on the instructions on the package or the rice cooker. Once cooked, transfer to a large bowl.

Step 2

Add the rice vinegar and sugar, stir together to combine and set aside.

Step 3

In a large skillet over medium heat, add the cooking oil. Add the chopped mushrooms and cook until slightly shrunk.

Step 4

Add the spinach and cook until wilted. Set aside.

Step 5

Add the eggs and cook until scrambled. Set aside.

Step 6

Once the vinegared rice is at room temperature, add the mushrooms, spinach, eggs and furikake. Gently fold the mixture together until it is well combined.

Step 7

Stuff the inari age with the rice mixture, about ¼ to ⅓ cup of rice per pouch. Once the pouches are stuffed, enjoy your Inarizushi with a side of soup or vegetables.

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