Lara – You could definitely do that, although I’m not sure if there will be enough nori for it to stay together. I’m sure you will find a way though! Thanks so much for giving everyone tips on how to make the canned inari! That’s absolutely fantastic. Now you’re making me drool!

PS: Made inari sushi today. There were 16 in the can and I didn’t break ANY of them getting them out of the can.

I found there’s no need to rinse the pockets as there’s no excess oil to worry about. And, if you dump the liquid into a can and reach in carefully grabbing the center 4 or so pockets, wiggling them out, you won’t end up tearing them. I’d suggest opening all of the pockets gently first and propping them up side by side. Then wash your hands and using a damp right hand to make a oval ball of rice (like for nigiri) place the rice ball into the opened pocket you’ve got in your left hand. Make sure your ball only fills about 2/3 of the pocket so you can fold the ends over each other and place the filled pocket onto a plate with the seam side down.

Unless you’re topping the inari with garlic shrimp of course. I spooned some of the sweet syrup over the rice ball in the finished inari.

So easy and SO tasty. Many thanks for reminding me about these sweet treats.