Inari Sushi Substitute

• 2 1/4 c. short grain rice
• 4 Tbsp. rice vinegar
• 6 Tbsp. sugar
• 1/2 tsp. salt
• 1 small carrot
• 8 pockets "abura age" (a soy bean product)
• 1 1/2 c. "dashi" (bouillon) soup
• 3 Tbsp. soy sauce
• 1 Tbsp. mirin
• pinch of salt

1. Cook rice as directed.
2. Make vinegar mixture by heating vinegar, 2 tablespoons sugar and salt (1/2 teaspoon) to boiling point.
3. Mix hot rice and hot vinegar mixture and cool in a large shallow container.
4. Prepare carrots, cutting them into long narrow sticks, boiling them slightly. Drain.
5. Cut "abura age" pockets in half to open up.
6. Cook for 2 to 3 minutes to boil out grease.
7. In another pan, put in the "dashi" soup, pinch of salt, 4 tablespoons sugar, soy sauce and the boiled "abura age." Cover and boil on low heat until only a little liquid is left.
8. Stir in 1 tablespoon mirin. Cook 1 minute and cool.
9. Put the rice into the "abura age" pockets.
10. Serve.
11. Makes about 16 bags or pockets.

short grain rice, rice vinegar, sugar, salt, carrot, pockets, soup, soy sauce, mirin, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=310217 (may not work)