Plump Inari Sushi
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-
Plump Inari Sushi
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-
Cooking Instructions
- 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.
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