Inari sushi is a kind of sushi but not exactly. It is more casual food that people enjoy at home or picnic. Inari sushi is basically a sushi rice ball in pouched aburaage. Aburaage is a tofu skin that used for many of the Japanese cuisines, and it has slightly spongy texture. People also enjoy eating Inari sushi on celebration days such as Girl’s Day, New Year’s Day, and etc. If the raw fish sushi is not your favorite, then try Inari sushi. You must like it!
Ingredients (16 balls)
8 sheets aburaage (7cm square), cut in half
500g Japanese rice, cooked
White sesame, optional
☆200ml Dashi broth, see How To Make Dashi Broth
☆4 tablespoon sugar
☆3 tablespoon soy sauce
△2 & 1/2 tablespoon rice vinegar
△1 tablespoon sugar
△3/4 teaspoon salt
- Carefully open the aburaage to make a pouch. If it is hard to open, roll it with a stick to make it flattened. Boil the aburaage for a couple of minutes and drain well.
- Mix the ☆ marked seasonings well, and cook in a skillet. When it simmers, add aburaage. Put Otoshibuta, a drop lid, on top, and cook for 10 minutes over low heat. If you don’t have a drop lid, you can substitute with aluminum foil cut into the size of inner skillet.
- Cool aburaage down, and gently drain the unnecessary liquid. But do not squeeze too much!
- Mix the △ marked seasonings well, and spread over the cooked rice. Briefly mix the seasonings with rice. If you want to use sesame, add it at this point. Cool the rice down as well, and make a oblong rice ball.
- Carefully stuff the rice balls in the aburaage pouches.
Photo Source by http://stone-roses.org/matome/1930