Vinegar (enough for 3 rice cooker cups of rice (540 g), for 12 rolls)
Prepare the sushi rice. Rinse 2 cups of rice and add slightly less water than when normally cooking rice. Add a sheet of dried kombu and let sit for about 30 minutes before steaming. In a small bowl, mix the vinegar, sugar, and salt.
Put water and the ingredients marked ☆ for flavoring the stew into a pot on high flame and bring to a boil. When it boils, add the aburaage, cover and reduce the heat to medium. Simmer while flipping over the aburaage to allow them to evenly absorb the flavor.
Simmer until the broth boils down, remove from heat and let cool. Lay the aburaage flat without overlapping or folding them.
Transfer the steamed rice to a flat and shallow bowl and little by little, add seasoned rice vinegar and mix briskly while fanning with a hand-held fan. Taste and add more vinegar if needed (you may have leftovers).
Squeeze the liquid from the aburaage. Make sure you don't put too much force that they tear, but squeeze out well.
Form the sushi rice into balls like this...
...and pack inside the aburaage pockets (cut in half).
The recipe given for seasoned rice vinegar is exactly enough for 3 rice cooker cups of rice (540 g).
This makes about 12 inari sushi.
With 300 ml water and 3 tablespoons of each of the seasonings, you can make a very simple and elegant stewed fish dish.
Recipe ID: 1062628.
This is Gyodon (beef and rice bowl). So easy it's amazing! Recipe ID: 1180925.
Story Behind this Recipe
Inari sushi has been one of my favorite dishes since childhood. The rather concentrated, but delicately balanced sweetened soy sauce with the sushi rice is the perfect match! I prep this as a snack for picnics.
I used the economy grade packets of aburaage. I buy them cheap and stock them in the freezer. Use the golden ratio of 1 tablespoon of sugar, sake, soy sauce, mirin to 100ml of water. This makes it easy for you to calculate when increasing the amount. For stewed dishes, I suggest using dashi stock for best results.