Just an ordinary inari sushi recipe. My beloved grandmother used to always prepare these sweet and salty inari sushi for my lunch. Since it's so simple, it's great when you have to cook for a large gathering, or for events to feed a large crowd.
1.5 to 2 rice cooker cups worth (270 to 360 ml uncooked rice)
White sesame seeds
The best kind of aburaage for inari sushi is the cheap, thin kind. We buy two packs in my family to make 16 rolls. This is suitable for 540 ml of uncooked white rice. This recipe is for half that amount.
Tear a small hole in the package and using your fist, lightly pound (still in package). Cut in half and boil off excess oil in hot water briefly, then strain.
Boil seasoning in a wide-base frying pan, add the aburaage and simmer on low heat for about 10 minutes. Reposition the aburaage from time to time to season them evenly.
They are ready when they look like this. Remove from heat and let cool in the frying pan.
Prepare the sushi rice slightly al dente. While still hot, pour in the sushi vinegar and fold in with a rice paddle, while cooling the rice grains with a fan.
When the rice slightly cools, mix in crushed sesame seeds or coarsely ground sesame seeds. Roughly divide into even amounts to fill each pocket.
Pack sushi rice into the aburaage. Lightly squeeze out the excess liquid from the pockets and firmly pack rice to the tips of each corner. Fold over the opening and adjust the shapes.
To make easy sushi vinegar, combine 100 ml vinegar, 5 tablespoons sugar, 1 teaspoon salt, and 2 cm kombu. Bring the ingredients to boil in a small sauce pan, remove from heat as soon as it boils, then cool before adding to rice.
Story Behind this Recipe
When I was in elementary school, my grandmother would never fail to bring dozens of inari sushi to my field day events. They were always the best. As an adult, I learned her recipe, and I modified it.
Simmering the deep fried tofu on low heat will make them fluffy, but since this also makes them prone to tearing, so I boil them quickly to flavor them. You can also freeze the flavored aburaage (but again, this makes them prone to tearing.) Since our sushi rice is on the sweet side, we reduce the sweetness of the aburaage, but for those who like them sweet, add more.