Plump Inari Sushi
Plump Inari Sushi

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, plump inari sushi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Plump Inari Sushi is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Plump Inari Sushi is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook plump inari sushi using 13 ingredients and 12 steps. Here is how you cook that.

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

So that’s going to wrap this up with this exceptional food plump inari sushi recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!