Grandma's Simple Inari Sushi

1. 1

   Remove the excess oil from the aburaage (by pouring hot water or with a paper towel).

2. 2

   Roll a chopstick over them, slice in half, then use the tip of the chopstick to peel the layers to form pockets.

3. 3

   Place all the ingredients into a large pot and once it boils, add the aburaage.

4. 4

   Alternate low to high heat while boiling (7 to 8 minutes).

5. 5

   When most of the broth has evaporated, remove from heat to cool the aburaage.

6. 6

   Lightly squeeze out the excess cooking liquid and pack with sushi rice.

7. 7

   If you have leftover aburaage, top on a bowl of udon or soba noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.