Inari sushi

1 1/2 cup 270 ml {260 g}

raw sushi rice (rice cooker cups)

50 ml {49 g}

rice vinegar

1.5 - 2 TBL {19-25 g}

sugar

1/2 tsp {3.0 g}

salt

{456 g} 12

inari skins

Wash rice, cook

Heat seasoning for 30 seconds in microwave, dissolve salt and sugar.

When rice is cooked add seasoning plus any juice from skins to rice and carefully mix.

Divide rice into 12 portions and stuff skins.

Serve room temp.

Note	2016-10-17 Seasoning packet from Inari skins is not very good, just use seasoning mixture in recipe.