Plump Inari Sushi

Name: Plump Inari Sushi
Yield: 10 servings
Cuisine: American
Ingredients: 7 pieces Aburaage; 2 tbsp ●Soy sauce; 2 tbsp ●Sugar; 2 tbsp ●Mirin; 1/2 tsp ●Dashi stock granules; 300 ml ●Water; 360 ml White rice; 4 tbsp ○ Vinegar; 3 tbsp ○ Sugar; 1 tsp ○ Salt; 1 Sesame seeds, pickled ginger, myoga ginger; 1 Tsukudani (anything you prefer)

cookpad.japan @cookpad_jp

I made this as a side dish when I was preparing grilled mackerel sushi and needed one more dish.

Turning off the heat when there's some sauce still left in the pan and leaving the abura-age to cool will help soak the flavor in, making them more plump and juicy. You could also make extras and stock in the freezer.
Try the rice with shiso leaves, pickled ginger or hijiki seaweed. Recipe by Chisapu-

I made this as a side dish when I was preparing grilled mackerel sushi and needed one more dish.

cookpad.japan @cookpad_jp

I made this as a side dish when I was preparing grilled mackerel sushi and needed one more dish.

Saved

Ingredients

10 servings

7pieces Aburaage
2 tbsp●Soy sauce
2 tbsp●Sugar
2 tbsp●Mirin
1/2 tsp●Dashi stock granules
300 ml●Water
360 mlWhite rice
4 tbsp○ Vinegar
3 tbsp○ Sugar
1 tsp○ Salt
Add the following ingredients to taste
1Sesame seeds, pickled ginger, myoga ginger
1Tsukudani (anything you prefer)

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Steps

1

Moisten your hands with sushi vinegar and delicately shape the rice into barrels. Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid.
2

Cut the abura-age in half and parboil for 1-2 minutes to remove excess oil. Strain in a colander to cool and squeeze between the palms of your hands.
3

Put the aburaage and ingredients marked ● in to a pot. Cover with a drop lid and simmer over medium-low heat until the liquid has almost reduced. Turn off the heat and leave the aburaage to cool and absorb the remaining sauce.
4

Reserve a tablespoonful of the combined sushi vinegar for the step 6. Pour the rest over the freshly cooked rice in the cooker and mix quickly. Transfer the rice to a moistened wooden sushi tub.
5

Turn the rice over several times while fanning with a hand-held fan until cool to the touch. Add the sesame seeds, minced pickled ginger and/or shredded myoga ginger and mix briskly.
6

Stuff the rice carefully into each aburaage pocket and neaten the shape. Try not to pack too much rice for best results.
7

I've arranged them in two different ways: you can see the stuffing, and the others are upside down with their openings hidden.
8

Served as a bento lunch with sautéed butterbur stems mixed in the rice.
9

Served with shrimp tsukudani.
10

Spring version: These are decorated with shredded egg crepe and nanohana greens.
11

A well-dressed version for Father's Day.