Inari Sushi

3-4 cups sushi rice, cooked & seasoned
Sprinkle of SIDS RASPBERRY VINEGAR
1 tbsp toasted white sesame seeds
12 inari age (seasoned fried tofu pouch) (for my homemade recipe, click here)
cooking liquid from making inari age
12 shiso leaves (perilla/ooba)
12 nori sheets (seaweed)
pickled red ginger, to garnish

Prepare sushi rice ahead of time, sprinkle lightly with SIDS RASPBERRY VINEGAR and keep it at lukewarm/room temperature.
Add sesame seeds to the sushi rice and mix together.
Carefully open the Inari Age pocket (it's very thin, so it's easy to break or tear). Make sure you can see the bottom of the pocket as you need to stuff the sushi rice all the way.
Moisten hands with the liquid from inari age. Take a small handful of rice and make a small rice ball. Do not make it too big otherwise, it won't fit in inari age.
Wrap each rice ball with shiso and a piece of nori and stuff the rice ball into the Inari-Age. Close the inari age and place open-end down on a plate.
Another method is to keep the bag open on top. Wrap each rice ball with a piece of nori and stuff the rice ball into the inari age. Then place shiso on top.
Tuck in the edge of inari age inside the pocket so you will have a nice smooth round edge. You can decorate the top as you like.
Serve with sushi ginger.
To Store: The leftovers can stay at a cool place for several hours and should be consumed soon. They can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stays safe in a cool environment but rice doesn't get hard from cold air in the refrigerator.
Note: 1 cup of cooked sushi rice makes 3-4 inari sushi