Since the key to great sushi, besides finding the fish, is getting the rice just right, I usually start the day by making Inarisushi. This is a fried bean curd pocket stuffed with rice.

The folks over at Electric Gourmet  actually explain how to do this from scratch, but I just buy the pre-seasoned, fried, canned version. They also have some interesting rice preparation tips, but I try to keep sugar out of most things and make my rice as follows (No steamer here):

Making Sushi Rice

  1. Read the package to find the proper ratio of rice to water.My package calls for 1.25 cups of water to 1 cup of rice. It also says that one cup of rice yields enough rolls for two people. After rolling most of the yield from cooking two cups of rice, THREE of us decided that they meant two large and very hungry railroad workers. The leftovers fed me lunch AND dinner the next day.
  2. Wash and drain the rice until no more milky white liquid pours off.
  3. Combine rice and proper amount of water in a sauce pan.If you feel like adding 1 tablespoon of rice vinegar to each cup of rice, put the vinegar in the measuring cup first, then finish off the measurement with water.
  4. Cook rice and water on high until it boils, stir it to make sure nothing is sticking to the bottom of the pan, then reduce heat to low and set time for 20 minutes.On some electric stoves, I turn the burner off because it retains so much heat that simply bringing the rice to a boil, then turning off the burner is enough.
  5. Cool rice by running it under cold water or cooling it in the fridge.Some people warn of cooling rice in the fridge, but I have never had a problem. I just make sure it is well covered so it doesn’t dry out.
  6. Fluff the rice. Once the rice is done, check it for consistency.

Good sushi rice is sticky, but not gummy or TOO sticky. If it is gummy, you probably cooked it too long. If it is too sticky, reduce the amount of water you use.

Inarisushi the easy way

  • 1 can of pre-made bean curd wrappers
  • 1 cup rice
  • ¼ cup rice vinegar

Mix the vinegar with the cooked rice. Stuff rice into the bean curd pockets, fold the flaps in to close the pocket, and place on a tray with the fold side down.

Tip: If I am going to refrigerate these for later use, I drizzle the extra bean curd marinate over them to keep the moisture in

The Vinegar...

Fried Bean Curd Pockets

Stuff the rice into the pocket - do not press too hard or the pocket will tear.

Fold the flaps down.

Place the Inarisushi on the tray with the folded side down.