2 rice cooker cups' worth of cooked and seasoned rice (starting with 360 ml uncooked rice)
from 1/2 a yuzu or so
Slice the aburaage in half and coax them open, so they resemble pouches. De-grease with a generous pour of hot water. Place the ■ ingredients in a pot, place in the aburaage and simmer. Let cool so the flavors soak in.
Peel the yuzu, taking care not to include the bitter white pith. Shred very very finely.
Make the sushi vinegar and mix into the freshly cooked rice. When the rice has cooled down a bit add as much shredded yuzu peel as you like.
Stuff the yuzu flavored sushi rice in the cooked and cooled aburaage pockets and it's done.
I always have yuzu peel removed with a vegetable peeler stocked in a Ziploc bag in the freezer.
Story Behind this Recipe
I always used to make inari sushi with yuzu when I lived in Japan. I made it for the first time in ages using frozen yuzu peel, and my family loved it.
You can add yuzu juice to sushi vinegar if you like to make it very fragrant, but just adding frozen yuzu peel is fine.