Inari Sushi for Hanami or Sports Day
- 8 sheets Aburaage
- 300 ml Water
- 4 tbsp Sugar
- 2 1/2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tsp Dashi stock granules (I used Hon-dashi)
- 540 ml White rice
- 1 as instructed on the label Sushi vinegar
- 3 tbsp White sesame seeds
- 3 tbsp if you like it Sweet pickled ginger (sliced)
- 1 Home made sushi vinegar ingredients
- 5 tbsp Vinegar
- 4 1/2 tbsp Sugar
- 1 1/2 tsp Salt
- Boil the aburaage for a minute to remove the excess oil.
- Remove it from the hot water, cool it until you can touch it and squeeze gently.
- Cut it in halves to make pouches, being careful not to tear it.
- Prepare the seasoning in a saucepan.
- When the ingredients marked with a come to a boil, add the aburaage.
- Place an otoshibuta (drop lid) directly on the boiling sauce with the aburaage slices and lower the heat.
- Cook until the sauce is almost gone.
- Make the sushi rice.
- Mix in the sushi vinegar, white sesame and the pickled ginger thoroughly into rice that was cooked slightly firmer for sushi.
- Cool the rice down using a flat fan.
- Moisten your hands with some of the sauce the aburaage was cooked in and lightly squeeze the rice into cylinder shapes.
- Put it inside the aburaage, taking care not to tear it.
- Seal the aburaage by tucking one side in to cover the rice and folding the other side over it.
- Adjust the shape of the sushi.
- Place them open side down on a plate and serve.
aburaage, water, sugar, soy sauce, mirin, granules, vinegar, white sesame seeds, ginger, vinegar ingredients, vinegar, sugar, salt
Taken from cookpad.com/us/recipes/169673-inari-sushi-for-hanami-or-sports-day (may not work)