Inari Sushi (RTP's Homemade Style)

Name: Inari Sushi (RTP's Homemade Style)
Yield: 10 servings
Cuisine: American
Ingredients: 5 pieces Aburaage; 300 ml Boiling water (to remove excess oil from aburaage); 150 ml ☆ Water; 2 tbsp ☆ Sugar; 2 tbsp ☆ Sake; 3 tbsp ☆ Soy sauce; 2 tbsp ☆ Mirin; 600 grams Plain cooked rice; 2 tbsp ★ Vinegar; 2 tbsp ★ Sugar; 1/2 tsp ★ Salt

cookpad.japan @cookpad_jp

I've been making these for my kids who have recently acquired a taste for inari sushi.

Take extra care not to tear the tofu wrapping.
Don't squeeze out all of the broth from the tofu wrapping; keep them juicy.
With the remaining broth, add some Japanese dashi soup stock and a bit of grated ginger, then use it as one serving of somen noodle dipping sauce for your lunch.
Or be thrifty and reuse it as stewing broth for koya (freeze-dried) tofu, atsuage (thick fried tofu), and shiitake mushrooms. For 10 rolls. Recipe by RTP

I've been making these for my kids who have recently acquired a taste for inari sushi.

cookpad.japan @cookpad_jp

I've been making these for my kids who have recently acquired a taste for inari sushi.

Saved

Ingredients

10 servings

5pieces Aburaage
300 mlBoiling water (to remove excess oil from aburaage)
150 ml☆ Water
2 tbsp☆ Sugar
2 tbsp☆ Sake
3 tbsp☆ Soy sauce
2 tbsp☆ Mirin
Basic sushi rice
600 gramsPlain cooked rice
2 tbsp★ Vinegar
2 tbsp★ Sugar
1/2 tsp★ Salt

Saved

Steps

1

Cut the aburaage in half, then quickly boil both sides for about 30 seconds each. It's quicker if you boil three at a time instead of boiling them all at once.
2

Place them on a flat plate, then lightly squeeze out the excess water with chopsticks. Put the ☆ ingredients in a pot, then when it boils, add the aburaage and spread them out flat.
3

Reduce to low heat, cover with a drop lid and then the pot lid, then simmer. After 5 minutes, turn off the heat and let sit. Once they cool, they're ready. Lightly squeeze out the excess liquid, then stuff with rice.
4

Put piping hot rice in a large dish or bowl, then sprinkle in the combined ★ ingredients, mixing with diagonal cutting motions.
5

Once the rice cools to the touch, stuff the aburaage. If it tears and creates a hole, cut out nori seaweed and set it over the hole from the inside to repair.
6

For 3 year olds, make hosomaki narrow rolls. If you cut them not vertically, but horizontally in half, they become much easier to eat, and easy to get the child to eat.
7

You can also vary the rice. Mix rice with golden sesame seeds or use hijiki rice, rice with takana pickles, or mixed rice. Or even rice with cheese (for children).
8

I also made some tsukudani with wrung-out bonito dashi and kombu seaweed with jako fish and ground sesame seeds. Rice mixed with this has the aroma and flavor of bonito and is a great hit.