Inari Sushi

• 5 Aburaage
• 300 ml Dashi stock
• 2 tbsp Light brown or brown sugar crystals
• 1 tbsp Mirin
• 2 1/2 tbsp Soy sauce
• 1 dash Salt
• 360 ml White rice
• 5 cm Kombu
• 1 tbsp Sake
• 50 ml Rice vinegar
• 1 tbsp Sugar
• 1 tsp Salt

1. Cut the aburaage in half, open them up, and de-grease with a swift pour of hot water.
2. Place them in a pot of the ingredients brought to a simmer.
3. Simmer over medium heat and cool down as is in the mixture.
4. Wash the rice 30 minutes before cooking.
5. Drain in a colander.
6. Put rice, 360 ml water, sake, and konbu seaweed into the rice cooker and cook.
7. When it's done, transfer into a handai (sushi rice tub) or a bowl.
8. As you fan over the rice, add vinegar to the rice and cut it in with a spatula.
9. Squeeze the aburaage lightly to remove any liquid.
10. Lightly squeeze a portion of the rice into barrels and stuff in the aburaage.
11. Aburaage In Japan, we may also call them "aburage"or just simply "age."
12. As opposed to the thick ones called "atsuage," we call the thin ones "usuage".
13. There are also other kinds called "inari age" and "sushi age".
14. The age in the photo above is from my favorite tofu store.

aburaage, stock, brown sugar crystals, mirin, soy sauce, salt, white rice, sake, vinegar, sugar, salt

Taken from cookpad.com/us/recipes/143040-inari-sushi (may not work)