Shitake & Sesame Seed Inari

Sushi & Sasimi are two of my all time favorite Japanese food. I never used to make my own sushi but lately, I find that by making my own, I could add ingredients to suit my cravings. Inari  is probably the easiest thing one could learn to make if one wants to make sushi at home. There's no sushi mat involved in the preparation so no need to worry if don't know how to use a sushi mat.

Please be advised that my recipe for the Shitake & Sesame Seed Inari is by no means a traditional recipe. Normally you can buy Inari in your favorite sushi shop/bar with just rice inside. I like mine with extra ingredients inside for added flavour.

Ingredients
2 cups sushi rice (available from asian grocers)
Sushi Vinegar (available ready-made in asian grocers or if you prefer to make your own, you can combine rice vinegar, sugar and salt)

150g fresh Shitake mushroom (you can use dried/rehydrated but the measurement would need to be adjusted)
1 Tbsp Soy Sauce
1 Tbsp Water
1 Tbsp Sugar
2 Tbsps Roasted White Sesame Seeds

18 Prepared Bean Curd (Inari) Pouches (also available from asian grocers)

Method

1. Cook the rice as per instruction in the packet
2. While cooking your rice, slice the shitake mushroom into small cubes. In a pan, combine the sliced mushroom, soy sauce, water and sugar. Let in boil until the liquid has been absorbed by the mushroom and mushroom is completely cooked. Remove from the heat and stir in the sesame seed. Set aside & cool to room temperature.
3. After the rice has cooked. Transfer to a bowl (wooden bowl preferred). Slowly add in as much or as little of the sushi vinegar to the rice. The idea is you have a flavoured rice but not too sour that it overpowers the dish. Carefully mix the rice while cooling it with a fan (hand or electric). Once it is room temperature, cover with a damp cloth to avoid drying out while you prepare the rest of the ingredients. 
4. Combine the cooled rice & cooled mushroom mix. Carefully mix as to not break the rice up to much.
5. Drain the prepared bean curd pouches.
6. Stuff each pouch with the rice mix. Fill the pouches until they are 3/4 full then fold the flaps on top of each other to seal the pouches.
7. Serve.