Japanese red bean paste (anko) comes in two forms: koshi-an and tsubu-an. Koshi-an is smooth and free of bean skins. Tsubu-an is chunky and textured. Although both have the same flavor, I recommend the chunkier tsubu-an for this dish.
Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 8 inari-sushi pouches
2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi “Rice” or Multi-Grain Sushi Rice
2 tablespoons red bean paste (anko)
4 shiso leaves or large sweet basil leaves, chopped
4 large mint leaves, chopped
4 green onions (scallions), thinly sliced
2 teaspoons toasted white sesame seeds
8 inari pouches (seasoned tofu pouches)
2 teaspoons Basic Furikake Seasoning , or more, to taste
Place the sushi rice in a medium-sized bowl. Add the red bean paste, shiso or sweet basil, mint, green onions and toasted white sesame seeds.
Lay the inari pouches on a clean, lint-free kitchen towel or paper towel and blot away excess liquid.
Carefully open each pouch. Use a damp spoon to scoop 6 tablespoons of the rice mixture into each pouch, packing the mixture in securely.
Sprinkle ¼ teaspoon of the furikake over the filling in each pouch. Fold the edges of the pouches over the rice.
Turn over and serve.
