Steps to Make Plump Inari Sushi

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, plump inari sushi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Plump Inari Sushi is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Plump Inari Sushi is something that I have loved my entire life. They are fine and they look wonderful.

Steps to Make Plump Inari Sushi

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

Ingredients

The ingredients needed to make Plump Inari Sushi:

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

Instructions

Instructions 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.

As simple as that How to Make Plump Inari Sushi

So that’s going to wrap it up with this special food plump inari sushi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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