Inarizushi Sushi


For sushi rice:
1 1/2 cup Japanese rice
1 2/3 cup water
3 Tbsp vinegar
1 1/2 Tbsp sugar
1/2 tsp salt
2 Tbsp white sesame seeds
For cooking aburaage
6 abura-age fried tofu
1 cup dashi soup stock
2 1/2 Tbsp sugar
2 Tbsp mirin
2 Tbsp soy sauce


Start cooking rice.
Put aburaage into boiling water for a moment to remove the excess oil.
Drain and dry with paper towels.
Cut the aburaage in halves so that each piece have an open end.
Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil.
Add aburaage in the pan and lower the heat.
Put a lid and simmer until the liquid is alomost gone.
Stop the heat and let them cool for a while.
Prepare sushi rice.
Mix sesame seeds in the sushi rice.
Wet your hands and make small mounds of sushi rice.
Take a piece of aburaage and lightly press to remove the excess liquid.
Open the pouch and stuff a mound of sushi rice inside.
Fold in the open side to close the pouch.

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