Edemame and inari

Really easy but still feels special and exotic. Most supermarkets now sell Edamame, sushi rice and inarizushi. If you’re lucky they’ll have rice seasoning too!

Need:
Frozen edamame pods
Inari pockets: 1 can
Rice: 
3 cups of water and  3 cups of rice.
2 ¼ tbsp Seasoned Rice Wine Vinegar
Rice seasoning: optional
Soy sauce optional
Salt

Edemame:
Add your frozen edemame pods to a pot of boiling water (with a little salt to help the water boil), Let them cook for 4-5 mins. 
Drain and serve! Sprinkle on a little salt for extra flavor.
Inari:
Rinse the rice in a mixing bowl until water runs clear. 
Prepare the rice in a rice cooker, slow cooker or stove top.
If you boil it on the stove top, simmer on low for 15 mins.
Let cool, then in a bowl combine with Rice wine vinegar and rice seasoning. Empty the can of inari pockets into a bowl and carefully seperate, then open them. 
Press cooled rice mixture into each pocket until it can stand on it’s own but don’t over fill.
ENJOY!