Aunt Keiko's Inarisushi いなり寿司

Method12 steps · about 35 min

1. 1

   Step 1: Have 600 g cooked, seasoned sushi rice (600 g) ready. The source uses about two-thirds of its cooked batch made from two cups of raw rice; use 600 g of the finished rice for these twelve inari.

   Uses 600 g cooked seasoned sushi rice

2. 2

   Step 2: Cut the aburaage pieces in half.

   Uses 6 abura age (cut them in half and make 12)

3. 3

   Step 3: Pour boiling hot water over the aburaage to remove the excess oil.

   Uses Twelve cut aburaage pouches · Boiling water, enough to rinse the aburaage

4. 4

   Step 4: Bring the measured 240 ml water to a boil in a saucepan over high heat and add the dashi powder (1 tsp).

   Uses 240 ml water · 1 tsp dashi powder

5. 5

   Step 5: Add sugar (30 g), soy sauce (25 ml) to the saucepan.

   Uses Dashi broth · 30 g sugar · 25 ml soy sauce

6. 6

   Step 6: Turn the heat down to medium, add aburaage and cook for 10 minutes.

   Simmer aburaage · 10 minUses Oil-rinsed aburaage pouches · Sweet soy-seasoned dashi

7. 7

   Step 7: Add miso paste (1/2 tsp) and cook until all liquid has absorbed and evaporated.

   Uses Simmered pouches and broth · 1/2 tsp miso paste

8. 8

   Step 8: Turn the heat off and cool it down completely.

   Uses Seasoned aburaage pouches

9. 9

   Step 9: Make 12 round and cylinder shape sushi rice balls (each weigh about 50 g)

   Uses Prepared seasoned sushi rice

10. 10

    Step 10: Open the aburaage pouch gently without breaking and insert one sushi rice ball and close the end side down.

    Uses One cooled aburaage pouch · One 50 g sushi rice ball

11. 11

    Step 11: Repeat this same process for the rest of the 11 aburaage and rice balls.

    Uses Eleven remaining cooled pouches · Eleven rice balls, 550 g total

12. 12

    Step 12: Serve on a plate and sprinkle black sesame seeds (1/2 tbsp) on top.

    Uses First assembled inari · Eleven remaining assembled inari · 1/2 tbsp black sesame seeds to sprinkle