Edamame & furikake inari sushi: To make edamame & furikake inari sushi, carefully stir in the 2 tsp sushi vinegar to the cooked rice using a rice paddle, then leave to cool. Quickly mix in the 1-2 tsp furikake and 20 edamame beans. Gently stuff the rice into the inari pouches. If you don't know how to cook rice, have a look at our [Japanese rice recipe](https://www.japancentre.com/en/recipes/1532-japanese-basics-how-to-cook-japanese-rice).
Hijiki and carrot inari sushi: To prepare hijiki and carrot inari sushi, soak the 10g hijiki in cold water for about 30 minutes to reconstitute. While you’re waiting for it, chop your half a carrot into fine matchsticks and prepare the 600g sushi rice. Add the carrot, hijiki, 120ml dashi stock, soy sauce, cooking sake, sugar and mirin to a pan. Add a drop lid and simmer until the sauce is absorbed, then leave to cool.
Add vegetables and sesame seeds: Add the cooked vegetables to the sushi rice, and stir in a pinch of sesame seeds too.
Stuff the inari pouches: Making sure you don’t end up poking any holes, stuff the cooked rice into the inari pouches and serve with the sushi ginger.
Gomoku inari sushi: To make gomoku inari sushi, use a pack gomoku chirashi sushi mix and add to the rice together in a pan or a rice cooker. Wait for the rice to cool, until it’s cool enough to handle. Carefully stuff the inari pouches with the rice.
Serve and enjoy: Place 1-2 sushi of each flavour into a bento box for lunch or place on a plate to serve.
