-
1
Prepare the sushi rice.
-
2
Rinse 2 cups of rice and add slightly less water than when normally cooking rice.
-
3
Add a sheet of dried kombu and let sit for about 30 minutes before steaming.
-
4
In a small bowl, mix the vinegar, sugar, and salt.
-
5
Put water and the ingredients marked for flavoring the stew into a pot on high flame and bring to a boil.
-
6
When it boils, add the aburaage, cover and reduce the heat to medium.
-
7
Simmer while flipping over the aburaage to allow them to evenly absorb the flavor.
-
8
Simmer until the broth boils down, remove from heat and let cool.
-
9
Lay the aburaage flat without overlapping or folding them.
-
10
Transfer the steamed rice to a flat and shallow bowl and little by little, add seasoned rice vinegar and mix briskly while fanning with a hand-held fan.
-
11
Taste and add more vinegar if needed (you may have leftovers).
-
12
Squeeze the liquid from the aburaage.
-
13
Make sure you don't put too much force that they tear, but squeeze out well.
-
14
Form the sushi rice into balls like this...
-
15
...and pack inside the aburaage pockets (cut in half).
-
16
Like this!
-
17
The recipe given for seasoned rice vinegar is exactly enough for 3 rice cooker cups of rice (540 g).
-
18
This makes about 12 inari sushi.
-
19
With 300 ml water and 3 tablespoons of each of the seasonings, you can make a very simple and elegant stewed fish dish..
-
20
This is Gyodon (beef and rice bowl).
-
21
So easy it's amazing!.
