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1
Moisten your hands with sushi vinegar and delicately shape the rice into barrels.
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2
Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid.
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3
Cut the abura-age in half and parboil for 1-2 minutes to remove excess oil.
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4
Strain in a colander to cool and squeeze between the palms of your hands.
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5
Put the aburaage and ingredients marked in to a pot.
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6
Cover with a drop lid and simmer over medium-low heat until the liquid has almost reduced.
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7
Turn off the heat and leave the aburaage to cool and absorb the remaining sauce.
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8
Reserve a tablespoonful of the combined sushi vinegar for the step 6.
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9
Pour the rest over the freshly cooked rice in the cooker and mix quickly.
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10
Transfer the rice to a moistened wooden sushi tub.
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11
Turn the rice over several times while fanning with a hand-held fan until cool to the touch.
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12
Add the sesame seeds, minced pickled ginger and/or shredded myoga ginger and mix briskly.
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13
Moisten your hands with sushi vinegar and delicately shape the rice into barrels.
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14
Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid.
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15
Stuff the rice carefully into each aburaage pocket and neaten the shape.
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16
Try not to pack too much rice for best results.
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17
I've arranged them in two different ways: you can see the stuffing, and the others are upside down with their openings hidden.
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18
Served as a bento lunch with sauteed butterbur stems mixed in the rice.
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19
Served with shrimp tsukudani.
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20
Spring version: These are decorated with shredded egg crepe and nanohana greens.
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21
A well-dressed version for Father's Day.
