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1
Place the aburaage 5 pieces at a time on a plate, and microwave (at 500 W) for 1 minute 20 seconds.
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2
The aburaage layers will separate and become less likely to rip.
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3
Cut 3 open sides of each aburaage to make them into single sheets.
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4
This is easy if you use a pair of round-tipped scissors.
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5
Blanch the opened up aburaage in boiling water to remove the oil on the surface.
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6
Put the ingredients in a pan and bring to a boil, then add the aburaage.
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7
Use a pair of cooking chopsticks flipped around (so you are using the blunt ends).
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8
Cover with a lid and bring to a boil.
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9
Simmer over low heat for 5 minutes, and leave to cool in the pan.
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10
The aburaage tastes the best if you cook them the night before and leave them overnight to soak up the flavors.
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11
Rinse the rice, drain into a sieve and leave for 30 minutes.
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12
Add the konbu seaweed, and cook in a rice cooker using just a little less water than usual.
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13
Make the sushi vinegar by combining the ingredients.
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14
Empty the cooked rice into a bowl, and fold in the sushi vinegar.
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15
Mix the salmon flakes and finely julienned ginger into the rice.
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16
Place an opened up aburaage sheet on a sheet of plastic wrap.
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17
Leave a gap on the far side and spread the sheet with the sushi rice.
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18
Roll it up using the plastic wrap.
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19
Leave the roll for a while with the seam side down to let it settle, then cut into 6 pieces.
