Inari Sushi

These seasoned deep-fried tofu pockets filled with sushi rice have become a staple of my diet. They are so quick, easy, and delicious that I make these for breakfast every morning!

Ingredients:
1/2 cup uncooked white sticky rice
1 cups water
1 tsp brown sugar
1 Tbsp rice vinegar
4 inari age pockets (see glossary for details)

Method:
1. Combine the rice and water in a rice cooker and cook.
2. Combine the vinegar and sugar in a small bowl and mix well.
3. When rice is finished cooking, pour the vinegar and sugar mixture over the rice and mix in while fanning the rice or blowing on it (this is supposed to make the vinegar less pungent and helps to make the rice look better).
4. Carefully open the inari age pockets and fill with the rice.
5. Garnish with pickled ginger.

Estimated nutritional info:
Energy: 260Cal, Carbs: 46g, Fat: 5g, Protein: 8g

If you can't find inari age, you can use abura age pockets rinced in boiling water and then boiled in a mixture of about 1 cup water, 1/2 cup soy sauce, and 1 cup sugar. The exact proportions are difficult to measure. You will just have to mess around with it until it is not too salty and not too sweet.