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.
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.
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.
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.
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.
If you can find aburaage that is already cut for inari sushi, it will be easier The flavors of the sushi rice will blend together better if you cool it down with a fan after mixing in the sushi vinegar Putting the sauce on your hands makes it easier to shape the sushi rice without it sticking Gently squeeze the excessive sauce out from the aburaage before stuffing it with rice.