Kabocha & Shiitake Brown Bag Sushi

1. 1

   Add rice and an appropriate amount of water according to your regular method of cooking rice, whether on the stove or in a rice cooker. I used a rice cooker.

2. 2

   Add the soy sauce and mirin to the rice.

3. 3

   Carefully layer the diced kabocha and sliced shiitake mushrooms on top of the rice. Do not mix these ingredients in (we'll do it after the rice is cooked); doing so will disturb the ability of the rice to cook fully.

4. 4

   Cook the rice per usual.

5. 5

   When the rice is done, gently mix the kabocha and shiitake mushrooms into the rice.

6. 6

   Allow the rice to cool slightly.

7. 7

   Mix in toasted sesame seeds or furikake to taste.

8. 8

   Open the can of inarizushi. The bean curd pockets tear easily, so gently stuff each pocket with the rice/kabocha/shiitake mixture.

9. 9

   Pack the inarizushi snugly in a tupperware and you are on your way!

No additional tips available.