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Inari Sushi for Hanami or Sports Day

Inari Sushi for Hanami or Sports Day

It's spring time! How about serving some inari sushi? Juicy, tender and tasty aburaage plus crispy sesame and fresh ginger. Very delicious!

Ingredients: 16 pieces (540 ml of rice)

Aburaage
8 sheets
○ Water
300 ml
○ Sugar
4 tablespoons
○ Soy sauce
2 1/2 tablespoons
○ Mirin
2 tablespoons
○ Dashi stock granules (I used Hon-dashi)
1 teaspoon
White rice
3 rice cooker cups' worth of raw rice, cooked
Sushi vinegar
As instructed on the label
White sesame seeds
3 tablespoons
Sweet pickled ginger (sliced)
3 tablespoons if you like it
Home made sushi vinegar ingredients
(for about 540 ml of rice)
● Vinegar
5 tablespoons
● Sugar
4 1/2 tablespoons
● Salt
1 1/2 teaspoons

Steps

1. Boil the aburaage for a minute to remove the excess oil. Remove it from the hot water, cool it until you can touch it and squeeze gently. Cut it in halves to make pouches, being careful not to tear it.
2. Prepare the seasoning in a saucepan. When the ingredients marked with a ○ come to a boil, add the aburaage. Place an otoshibuta (drop lid) directly on the boiling sauce with the aburaage slices and lower the heat. Cook until the sauce is almost gone.
3. Make the sushi rice. Mix in the sushi vinegar, white sesame and the pickled ginger thoroughly into rice that was cooked slightly firmer for sushi. Cool the rice down using a flat fan.
4. Moisten your hands with some of the sauce the aburaage was cooked in and lightly squeeze the rice into cylinder shapes. Put it inside the aburaage, taking care not to tear it. Seal the aburaage by tucking one side in to cover the rice and folding the other side over it.
5. Adjust the shape of the sushi. Place them open side down on a plate and serve.

Story Behind this Recipe

As long as I remember, I have been enjoying this taste. The fun crunchiness and the flavor of sesame and the pickled ginger make this. I've never seen leftovers when I bring this dish and kara-age to share. It's worth making.