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1
Roll a chopstick over the aburaage to make it easier to open them up into pockets.
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2
Boil the aburaage for 10 seconds to remove excess oil.
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3
Sandwich the aburaage between sheets of paper towels to drain off the excess water.
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4
Cut in half.
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5
Put the ingredients marked into a pot and bring to a boil.
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6
Add the aburaage and simmer over low heat for 5 minutes while pouring the broth over them.
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7
Turn off the heat and let cool.
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8
If you're going to make the sushi later, store the seasoned aburaage in the fridge together with the broth.
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9
To make the sushi vinegar: Put the ingredients marked into a heatproof bowl and microwave for 30 seconds at 500W.
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10
Mix to dissolve the sugar.
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11
To make the sushi rice: 1.
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12
Rinse the rice and cook in a rice cooker with water, sake and kombu.
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13
2.
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14
Transfer the steamed rice to a bowl.
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15
Add combined sushi vinegar, and mix briskly while fanning with a hand-held fan to cool.
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16
3.
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17
Cover the rice with a wrung out moistened kitchen towel.
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18
4.
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19
Mix the sesame seeds to taste.
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20
Squeeze the aburaage lightly to remove the liquid.
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21
Stuff 35 g of the rice into each pocket.
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22
Tip: The mini-inari sushi in the front row of the photo have been cut in half again after being stuffed with rice.
