I use fried tofu pockets, short grain rice, 2 cups of water, white vinegar, sugar, some salt, soy sauce, mirin, dashi the fish stock, sesame seeds, saucepan with lid, rice cooker and a large pot of mixing bowl. I mix the rice with vinegar, sugar then add then cook the rice in the rice cooker. Then I let the rice to cool to just above the room temperature. And then follow the rest of the regular process to make the basic inari sushi recipe? Why does my basic inari sushi recipe crumbles down when tried to pick up? How can I fix it?
