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 1ยฝ hours
Sushi Prep Time: 15 minutes
Makes 8 inari-sushi pouches
2 cups (350 g) Traditional Sushi Rice, Brown Sushi Rice, Quinoa Sushi โRiceโ 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 ยผ teaspoon of the furikake over the filling in each pouch. Fold the edges of the pouches over the rice.
Turn over and serve.
