Refreshing Inari Sushi With Yuzu

• 8 Aburaage
• 400 ml Water
• 4 tbsp Soy sauce
• 5 tbsp Sugar
• 5 tbsp Mirin
• 2 rice cooker cups' worth of cooked and seasoned rice Sushi rice
• 1 from 1/2 a yuzu or so Yuzu peel

1. Slice the aburaage in half and coax them open, so they resemble pouches.
2. De-grease with a generous pour of hot water.
3. Place the ingredients in a pot, place in the aburaage and simmer.
4. Let cool so the flavors soak in.
5. Peel the yuzu, taking care not to include the bitter white pith.
6. Shred very very finely.
7. Make the sushi vinegar and mix into the freshly cooked rice.
8. When the rice has cooled down a bit add as much shredded yuzu peel as you like.
9. Stuff the yuzu flavored sushi rice in the cooked and cooled aburaage pockets and it's done.
10. I always have yuzu peel removed with a vegetable peeler stocked in a Ziploc bag in the freezer.

water, soy sauce, sugar, mirin, rice cooker, yuzu

Taken from cookpad.com/us/recipes/171546-refreshing-inari-sushi-with-yuzu (may not work)