Flavorful Inari Sushi

1. 1

   Pour hot water over the abura-age to drain excess oil.

2. 2

   When the aburaage has cooled down, use a chopsticks to roll against the aburaage to open up the slit (skip this step if using sushi age).

3. 3

   Slice the abura-age in half.

4. 4

   (Triangle or square - either is fine!

5. 5

   I usually cut it into squares.)

6. 6

   Simmer dashi soup and condiments.

7. 7

   Add the abura-age and simmer until the broth is reduced (don't burn it!

8. 8

   ).

9. 9

   Prepare the rice filling.

10. 10

    (In the photo above, I used shiso leaves, kelp, and shirasu).

11. 11

    When the abura-age has cooled down enough, stuff in the rice to finish.

* Per serving · 4 servings · Values may vary.

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