Refreshing Inari Sushi With Yuzu

1. 1

   Slice the aburaage in half and coax them open, so they resemble pouches.

2. 2

   De-grease with a generous pour of hot water.

3. 3

   Place the ingredients in a pot, place in the aburaage and simmer.

4. 4

   Let cool so the flavors soak in.

5. 5

   Peel the yuzu, taking care not to include the bitter white pith.

6. 6

   Shred very very finely.

7. 7

   Make the sushi vinegar and mix into the freshly cooked rice.

8. 8

   When the rice has cooled down a bit add as much shredded yuzu peel as you like.

9. 9

   Stuff the yuzu flavored sushi rice in the cooked and cooled aburaage pockets and it's done.

10. 10

    I always have yuzu peel removed with a vegetable peeler stocked in a Ziploc bag in the freezer.

* Per serving · 4 servings · Values may vary.

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