It's been a while since I whinged about my love for all things Japanese, and since my sister's been in Japan on a trip for the past week, I thought I was due a good whine. I also thought I was due some Japanese food (it always makes me feel healthy and redeemed, and I like to think it cancels out all the butterscotch pudding).
And then I moved a six hour drive away, to a university town where international students are common, and people think the North is some sort of widespread swamp over the entire upper half of England. Finding inari pouches wasn't really my main problem, haha, but all of a sudden I had options I'd never imagined.
These look nowhere near as impressive as regular sushi, but I think I enjoyed them even more - and damn, I'm proud of myself. I've come a long way. Literally.
1. Place bean curd pouches, mushrooms and carrot in a saucepan. Add stock, soy sauce, mirin and caster sugar, making sure pouches are submerged while cooking. Bring to the boil and simmer over a low heat for about 10 mins. Remove from heat and allow to stand while liquid is cool.
2. Remove bean curds and squeeze to remove excess water. Transfer to a chopping board and cut in half to make two pouches, then set aside (mine were already in half-pieces).
3. Mix mushrooms and carrot into the sushi rice with a rice paddle. Carefully open the pouches. With wet fingers, make a ball of rice and place it in the pouch. Press sides with fingers to make a pillow shape, and tuck the ends inside. Repeat with the rest.