Roll a chopstick over the aburaage to make it easier to open them up into pockets.
Boil the aburaage for 10 seconds to remove excess oil.
Sandwich the aburaage between sheets of paper towels to drain off the excess water. Cut in half.
Put the ingredients marked ● into a pot and bring to a boil. Add the aburaage and simmer over low heat for 5 minutes while pouring the broth over them.
Turn off the heat and let cool.
If you're going to make the sushi later, store the seasoned aburaage in the fridge together with the broth.
To make the sushi vinegar: Put the ingredients marked ◆ into a heatproof bowl and microwave for 30 seconds at 500W. Mix to dissolve the sugar.
To make the sushi rice: 1. Rinse the rice and cook in a rice cooker with water, sake and kombu.
2. Transfer the steamed rice to a bowl. Add combined sushi vinegar, and mix briskly while fanning with a hand-held fan to cool.
3. Cover the rice with a wrung out moistened kitchen towel.
4. Mix the sesame seeds to taste.
Squeeze the aburaage lightly to remove the liquid. Stuff 35 g of the rice into each pocket.
Tip: The mini-inari sushi in the front row of the photo have been cut in half again after being stuffed with rice.
Story Behind this Recipe
I tried this recipe several times with different amounts of soy sauce and sugar, and finally it came out just the way I like it.
When draining the aburaage, just squeeze them lightly between both hands.