A Family Favorite! Plump Inari Sushi
I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.
When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go
A Family Favorite! Plump Inari Sushi
I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.
When draining the aburaage, just squeeze them lightly between both hands. Recipe by Mi-go
Cooking Instructions
- 1
Roll a chopstick over the aburaage to make it easier to open them up into pockets.
- 2
Boil the aburaage for 10 seconds to remove excess oil.
- 3
Sandwich the aburaage between sheets of paper towels to drain off the excess water. Cut in half.
- 4
Put the ingredients marked ● into a pot and bring to a boil. Add the aburaage and simmer over low heat for 5 minutes while pouring the broth over them.
- 5
Turn off the heat and let cool. If you're going to make the sushi later, store the seasoned aburaage in the fridge together with the broth.
- 6
To make the sushi vinegar: Put the ingredients marked ◆ into a heatproof bowl and microwave for 30 seconds at 500W. Mix to dissolve the sugar.
- 7
To make the sushi rice: 1. Rinse the rice and cook in a rice cooker with water, sake and kombu.
- 8
2. Transfer the steamed rice to a bowl. Add combined sushi vinegar, and mix briskly while fanning with a hand-held fan to cool.
- 9
3. Cover the rice with a wrung out moistened kitchen towel. 4. Mix the sesame seeds to taste.
- 10
Squeeze the aburaage lightly to remove the liquid. Stuff 35 g of the rice into each pocket. Tip: The mini-inari sushi in the front row of the photo have been cut in half again after being stuffed with rice.
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