Combine the wasabi leaf, mayonnaise, grated wasabi, and sesame seeds with the sushi rice, then stuff them into the inari abura-age.
This is the wasabi I used. It's a specialty of Shizuoka Prefecture.
I used my recipe for inari age: Recipe ID: 1430273.
For a sweet vinegar ginger version, see Recipe ID: 1430295, a tsukemono version, see Recipe ID: 1430307, or a spicy version, see Recipe ID: 1430310.
Story Behind this Recipe
There was a line for these in a department store deli. It probably tasted like this.
Store-bought inari abura-age and grated wasabi in a tube is fine. When I couldn't find wasabi leaf, I made a mixture of 15 g wasabi-zuke (pickled wasabi) and sesame seeds. This recipe is not for those who don't like sake lees. My son didn't like these. If using wasabi-zuke, consume them as soon as possible.