I used these pine nuts, apricots and cranberries. I like the packaging, which clearly lists the nutritional information of the contents.
Wash 1 rice cooker cup worth of rice, and add a bit less water than usual. Put in the dried fruit, sake, and dashi stock granules.
I used these store-bought inari sushi skins.
Add the pine nuts to the freshly cooked rice, squeeze in the juice of one sudachi, and mix. The apricots will melt a little and add a subtle color to the rice.
I wanted to use the sourness of the sudachi juice only, but I found that vinegar is needed after all. Add 1 tablespoon of vinegar and mix.
Chop up the daikon radish sprouts and mix them into the rice. Stuff the rice into the inari sushi skins, and they're done.
Bonus: I didn't have enough of the premade inari sushi skins, so I chopped up 2 of them and mixed them with the remaining rice for a chirashi sushi-style dish.
Story Behind this Recipe
I originally created this recipe as an entry for a recipe contest sponsored by the company that sells the nuts and dried fruits I used. However, the theme of the contest was rather extravagant and I didn't think this fit well, so I entered it in a healthy eating recipe contest sponsored by another company instead. I made these inari sushi with the rice showing so they would be fun to look at.
I used the sweetness of the dried fruit only, and didn't add any sugar to the rice (as you usually would to sushi rice). They are good when they're freshly made, but they are also delicious if made ahead of time for a party. I personally like them better after they have rested for a while.