Inari Sushi (Cone Sushi)

• 8 each aburage (fried bean curd)
• 2 cups water
• Seasoning for Cones
• 1 1/2 cups stock , (use packaged japanese broth, like dashi)
• 1 tablespoon organic shoyu
• 1/2 teaspoon salt
• 2 tablespoons fish flakes or dried shrimp
• 3 tablespoons sugar
• Vegetables for Rice
• 3 each mushrooms dried, softened in water then minced
• 1 tablespoon fish dry flakes or dry shrimp
• 1/2 cup carrots minced
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup water
• 1/2 cup green beans minced
• 1/4 cup organic shoyu
• 1 x aburage inner part, minced

1. Cut aburage in half to form cones.
2. Take out inner part carefully and reserve for vegetable sauce.
3. Cook aburage cones in water for 30 minutes.
4. Drain;squeeze out excess liquid.
5. Combine all seasoning ingredients in a pan and simmer the aburage in it for 15 to 20 minutes.
6. Drain and squeeze gently.
7. Cook all ingredients for vegetables together for 10 minutes or until carrots are tender.
8. Drain and add to the basic sushi rice.
9. Loosly pack the rice into the cones.

aburage, water, cones, stock, shoyu, salt, fish flakes, sugar, vegetables, mushrooms, fish dry flakes, carrots, salt, sugar, water, green beans, shoyu, aburage

Taken from recipeland.com/recipe/v/inari-sushi-cone-sushi-38009 (may not work)