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Inari Sushi with Burdock Root

Inari Sushi with Burdock Root

I always add some burdock roots when I make bean curd sushi at home. The crunchy texture makes them delicious.

Ingredients: For 36 pieces

Sushi rice (Recipe ID: 1361787)
3 rice cooker cups' worth (540 ml uncooked rice)
Aburaage
18
Burdock root
1
White sesame seeds
2 tablespoons
For the simmering sauce:
Water
2 cups (400ml)
Soy sauce
3 tablespoons
Sugar
5 tablespoons
Mirin
5 tablespoons
Salt
a pinch

Steps

1. [Stuff the rice] Divide the rice in equal amounts and stuff it in the aburaage. I usually use a teaspoon.
2. [Aburaage 2] When the simmering soup is almost gone, take out the aburaage in a sieve. Keep the remaining soup in the pot because you are going to use it for seasoning the burdock root.
3. [Aburaage 3] When the aburaage has cooled down a little, squeeze it with your hands to drain the soup. Cut it into half (a triangle shape).
4. [Burdock root 1] Chop the burdock root. It's easier if you put a few vertical cuts and slice into rounds as you do to leeks.
5. [Burdock root 2] Put the burdock root in the pot you just used to cook the aburaage (with the remaining soup) and simmer until the liquid has mostly evaporated.
6. [Sushi rice] You can refer to Recipe ID: 1361787. Mix the seasoned vinegar and the rice, and add the burdock root with the white sesame seeds.
7. [Stuff the rice] Divide the rice in equal amounts and stuff it in the aburaage. I usually use a coffee spoon.

Story Behind this Recipe

Inari sushi is delicious, isn't it? You can make them just with regular sushi rice but I prefer the texture of the burdock roots so I add a lot of them in.