Delicious Even Cold! Our Family's "Inari Sushi"
I made this because my family simply loves inari sushi!
I recommend using brown soft sugar for a richer taste.
Before stuffing the rice into aburaage, be sure to prepare enough portions of rice by dividing into 6 and then into 5 for a total of 30 portions.
You don't have to use a fan to cool or use a wooden sushi tub. Recipe by umemodoki
Delicious Even Cold! Our Family's "Inari Sushi"
I made this because my family simply loves inari sushi!
I recommend using brown soft sugar for a richer taste.
Before stuffing the rice into aburaage, be sure to prepare enough portions of rice by dividing into 6 and then into 5 for a total of 30 portions.
You don't have to use a fan to cool or use a wooden sushi tub. Recipe by umemodoki
Cooking Instructions
- 1
Briefly boil the aburaage to remove excess oil and drain. Cut in half and open the pockets. Or use pre-cut aburaage that's meant to be used for inari sushi (you just need to boil it to remove the excess oil).
- 2
Put the ingredients marked ★ in to a pot and bring to a boil. Add the aburaage. Use the other side of cooking chopsticks to prevent tearing.
- 3
Cover with a lid and let it boil. Then simmer over low heat for 5 minutes. Turn off the heat and leave to cool. The flavor will soak in. It tastes even better if you set them aside overnight.
- 4
Rinse the rice and drain in a colander for 30 minutes. Cook it in a rice cooker with a bit less water than usual and kombu.
- 5
Combine the ● ingredients to make sushi vinegar. Transfer the steamed rice to a bowl. Add the sushi vinegar and mix briskly.
- 6
Squeeze the aburaage lightly to remove the liquid. Shape the rice into barrels and stuff into each pocket.
- 7
Refer to the amounts indicated in [ ] when you want to make 20 pieces.
- 8
For your information... When the aburaage is cooked the Step 3, flip over once to let the flavors absorb.
- 9
It's always popular with guests!
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