These tasty tofu pockets are filled with seasoned rice and your choice of filling.
Rinse the rice in the internal basket until the water runs clear.
Add the water, sugar, salt and rice vinegar to the TM bowl.
Place the rice which is still in the internal basket into the TM bowl. Cook 20min/100 degrees/Speed 4.
Place the egg and additional egg yolk into a small bowl and whisk briefly, add a little salt if desired.
Gently fry the omelette and reserve on a plate for later.
Hole punch the nori sheets and reserve the "eyes" for the sushi animals.
Use a small biscuit cutter or pipe to cut noses from the egg white.
Use a small fluted cookie cutter to make scales for the fish.
Chop any remaining cheese, carrot and egg up into strips and reserve.
Once the rice is cooked remove the internal steaming basket and place the rice into a large bowl. Discard the water.
Add the sushi seasoning to the rice immediately and gently turn the rice over being careful not to break the pieces of rice.
Sprinkle the sesame seeds over the rice and continue to gently turn and fan the rice until it's cool enough to handle.
Open each tofu pocket and 3/4 fill with the rice. If desired choose to add a carrot, egg or cheese surprise to the middle.
Wet your hands between each pocket to stop the rice from sticking.
Continue this process until all the 20 pockets are stuffed and there isn't any rice leftover.
Close half the tofu pockets by folder one side over the other and turning the Inari over to sit on the opening.
The remaining Inari sushi pockets are then decorated with the eyes, noses and scales to become pandas' and fish.
Refrigerate until required.
The sushi pockets can be kept in the fridge for up to five days.