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NIC Quick Recipes # 8 Inarizushi（いなり寿司） Sushi
is not just about elaborate pieces of raw fish that you’ve never heard of.
Inarizushi, sushi rice wrapped in abura a-ge (deep fried
tofu), is more like home-style sushi. Inarizushi is great for packed lunches, and a favorite with vegetarians.
  Ingredients (Makes 36 pieces)
3 cups of rice
1 sheet of dried konbu（昆布）
4 tablespoons of black sesame (optional)
20 pieces of abura a-ge (油揚げ)
Simmering liquid
300ml of water
1/2 teaspoon of dashinomoto (だしの素)
90g of sugar
3 tablespoons of soy sauce
1 tablespoon of mirin （みりん）
Vinegar mix
5 tablespoons of rice vinegar
2 tablespoons of sugar
1 teaspoon of salt
How to Make
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Place the abura a-ge on a cutting board and roll over them with chopsticks until they get softer.
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Boil the abura a-ge in a pot for 1 min to remove excess oil, then drain. Cut the abura a-ge into half and carefully open each sheet with your fingers to form an envelope.
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Put the simmering liquid ingredients in a saucepan and bring it to a boil. Then add the abura a-ge pouches. Place a drop-lid to cover the liquid; instead of a drop-lid, you can use a sheet of tin foil with the corners tucked down and a hole on the center.
Simmer the ingredients on low heat until the liquid is mostly gone.
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Cook the rice with the piece of konbu in it. Make sure to use a bit less water than usual when cooking the rice to get a harder texture.
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Mix the rice, sesame seeds and vinegar mix in a bowl. Leave the rice for 10 minutes to cool down. Make 36 loose rice balls, moistening your hands with water to avoid rice sticking to your hands.
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Drain the pouches by squeezing them lightly and stuff each with a rice ball. Serve and enjoy.
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