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1
Roll the surface of the aburaage with a rolling pin or similar to make them easier to open up.
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2
Slice in half, and open them up so that they become little bags.
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3
Boil for a minute to get rid of the surface oil.
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4
Put the drained aburaage in a pan, add the ingredients.
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5
Cover with an otoshibuta drop lid that sits right on top, and simmer.
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6
Turn the aburaage over once as it simmers.
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7
Simmer until there's very little liquid left in the pan, and let cool.
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8
Rinse the rice 30 minutes before you intend to cook it and drain in a sieve.
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9
Add a little less water than you normally do, put in the konbu seaweed and cook in a rice cooker.
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10
Put the ingredients in a heatproof container and microwave for 20 seconds.
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11
When the rice is cooked, add the sushi vinegar, and mix together while fanning the rice to cool.
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12
Add finely chopped red pickled ginger and white sesame seeds to the rice and mix in.
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13
Divide the rice into as many portions as you have aburaage pockets, and squeeze lightly into oblong shapes.
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14
Drain the aburaage, and stuff with the sushi rice.
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15
Reduce the remaining cooking liquid, and brush on the inari sushi.
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16
Increase the amount of vinegar and salt in the sushi vinegar to taste.
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17
I think inari sushi tastes better if you use a little less sugar in the rice than you would for other types of sushi.
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18
You could also mix in leftover chopped kinpira (spicy stir fried carrots and burdock root) or simmered hijiki seaweed into the rice.
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19
Check out my recipe for Eel Roll Futomaki..
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20
Tuna Don Rice Ball Using Sushi Rice..
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21
Eel Chirashi sushi..
