Recipe of Perfect Plump Inari Sushi

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The ingredients needed to make Plump Inari Sushi:

1. Prepare 7 pieces Aburaage
2. Make ready 2 tbsp ●Soy sauce
3. Get 2 tbsp ●Sugar
4. Get 2 tbsp ●Mirin
5. Take 1/2 tsp ●Dashi stock granules
6. Take 300 ml ●Water
7. Make ready 360 ml White rice
8. Get 4 tbsp ○ Vinegar
9. Prepare 3 tbsp ○ Sugar
10. Take 1 tsp ○ Salt
11. Take Add the following ingredients to taste
12. Get 1 Sesame seeds, pickled ginger, myoga ginger
13. Prepare 1 Tsukudani (anything you prefer)

Steps to make Plump Inari Sushi:

1. Moisten your hands with sushi vinegar and delicately shape the rice into barrels. Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid.
2. Cut the abura-age in half and parboil for 1-2 minutes to remove excess oil. Strain in a colander to cool and squeeze between the palms of your hands.
3. Put the aburaage and ingredients marked ● in to a pot. Cover with a drop lid and simmer over medium-low heat until the liquid has almost reduced. Turn off the heat and leave the aburaage to cool and absorb the remaining sauce.
4. Reserve a tablespoonful of the combined sushi vinegar for the step 6. Pour the rest over the freshly cooked rice in the cooker and mix quickly. Transfer the rice to a moistened wooden sushi tub.
5. Turn the rice over several times while fanning with a hand-held fan until cool to the touch. Add the sesame seeds, minced pickled ginger and/or shredded myoga ginger and mix briskly.
6. Moisten your hands with sushi vinegar and delicately shape the rice into barrels. Squeeze the aburaage lightly between the palms of your hands to squeeze out the liquid.
7. Stuff the rice carefully into each aburaage pocket and neaten the shape. Try not to pack too much rice for best results.
8. I've arranged them in two different ways: you can see the stuffing, and the others are upside down with their openings hidden.
9. Served as a bento lunch with sautéed butterbur stems mixed in the rice.
10. Served with shrimp tsukudani.
11. Spring version: These are decorated with shredded egg crepe and nanohana greens.
12. A well-dressed version for Father's Day.

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