Sushi Rolls Using Aburaage Recipe

Name: Sushi Rolls Using Aburaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 grams Uncooked white rice; 3 pieces Konbu for dashi (3 cm square pieces); 10 slice Aburaage; 4 tbsp Vinegar; 1 and 1/3 tablespoons Light brown sugar or white sugar; 1 tsp Salt; 3 tbsp Mirin; 100 ml Light brown sugar or white sugar; 2 tbsp Soy sauce; 1/2 tsp Salt; 200 ml Water; 7 tbsp Salmon flakes (storebought); 2 small knobs Ginger

Servings: persons

1000 grams Uncooked white rice
3 pieces Konbu for dashi (3 cm square pieces)
10 slice Aburaage
4 tbsp Vinegar
1 and 1/3 tablespoons Light brown sugar or white sugar
1 tsp Salt
3 tbsp Mirin
100 ml Light brown sugar or white sugar
2 tbsp Soy sauce
1/2 tsp Salt
200 ml Water
7 tbsp Salmon flakes (storebought)
2 small knobs Ginger

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

1175

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1000 grams Uncooked white rice, 3 pieces Konbu for dashi (3 cm square pieces), 10 slice Aburaage, 4 tbsp Vinegar, and more.

Yes, Sushi Rolls Using Aburaage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sushi Rolls Using Aburaage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions