Just breathe

Some days seem to be filled with endless hassles; on others, any sign of life is welcome. Today happened to be one of those days that I've been waiting to live, not because I've been looking forward to it but so I could get it over with and never look back on. Now that it's finally almost over, I'm waiting to live tomorrow (and the day after, and the day after that...) because the future looks promising.

Simple, yet complex in the mingling of its components, inari is a type of Japanese sushi without the intimidation of raw fish. Fried tofu skins comfortably wrap around seasoned rice to hold its shape and provide a distinct flavor. It tastes as delicate as it looks.

Inari

Ingredients:
fried tofu pouches (aburaage)
2 cups white rice
1/4 cup rice vinegar
2 tbs. white sugar
1/2 tsp. salt
toasted sesame seeds
assorted veggie flakes

Directions:
First cook your rice. If a rice cooker is unavailabe, simply heat uncooked grains in 3 1/2-4 cups of water. Boil on medium heat until bubbles form around edges. Put a lid on the pot and reduce to low heat. Let rice simmer for 10-15 minutes. When rice is fully cooked, turn off heat and give it a quick stir.
Mix vinegar, sugar, and salt. Spread rice on a flat surface to let it cool. Add the vinegar mixture, sesame seeds, and veggie flakes into rice. Gently incorporate all ingredients, using your hands (wear plastic gloves!).
Open fried tofu pouches and fill with seasoned rice. Don't be afraid to pack them in tightly.