Inari Zushi

1. 1

   Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.

2. 2

   To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.

3. 3

   Combine the sugar, soy sauce and water in a saucepan and bring to a boil.

4. 4

   Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.

5. 5

   If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.

6. 6

   Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.

7. 7

   Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.

8. 8

   Garnish with pickled ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.