Rice (must use Japanese sushi rice) ... 2 Cup(Japanese measuring cup 180cc)
Water for cooking rice ... 2 Cup minus 4 tablespoons
Abura age/Sushi age (Age Deep Fried Tofu) ... 1 package
Rice Vinegar ... 4 tablespoons
Sugar 5 tablespoons
Soy Sauce ... 3 tablespoons
Salt ... 1/2 teaspoon
Water ... 300cc (4/3 Cup)
Inari Sushi is very popular in Japan but you may not see it often in the United States.
In this video, I am using Japanese brown rice. However, I suggest using Japanese white rice.
I will skip this rice cooking section. If you want to know more about rice cooking please view my previous video(http://limezy.kitchen/chapter.php?VID=174188211)
I am using a clay pot today.
Measure two cups of rice, bear in mind it is a Japanese measuring cup(180CC). Don't mix with the American size measuring cup.
Use water to wash the rice. Starch coming out from the water, so water will turn milky. Throw the water and repeat it a few time until water get clear.
If you have a rice cooker, use it. If you don't, you can try other methods. I have shown on another video (http://limezy.kitchen/chapter.php?VID=174188211).
Once the rice has cooked, immediately mix the rice up and put it in a different bowl.
Add the salt and rice vinegar(mixed together in advance).
Pour it on a rice paddle instead of directly onto the rice. So that the salt and rice vinegar can equally distribute.
Mix the rice using a cutting motion. For more detail, please take a look at my previous video(http://limezy.kitchen/chapter.php?VID=180404266)
Now I am going to show you how to cook the tofu. The main ingredient is the Abura-age(Age Deep Fried Tofu). You can buy it from a Japanese supermarket. They have different size. I have picked a size for sushi. You can buy a bigger one if you can't find this. You will just simply cut half and cook it.
You may also find an already cooked one. It would be in a can or in a package and located in the refrigerated section. If you get this one, you won't need to do anything.
Boil the Abura-age. It is oily, so it will float on the top of the water. Keep pushing it down while boiling. Boil it for 3 minutes, so that the oil gets extracted from the Abura-age.
After 3 minutes, strain the water out. And simply press a bit more to extract more water out.
Cut the Abura-age into half. Bear in mind, there are a long side and a short side, cut at the middle from the long side.
Add sugar, water and soy sauce into a pot and boil. Once it is boiled, put the Abura-age inside.
Put a otoshibuta or plate on top to cover the Abura-age.
Turn the fire to medium or medium low. Make sure Abura-age is not burnt. Cook until the liquid is gone.
Let the Abura-age cool down.
Then wet your hands to avoid rice sticking on your hands.
Open the Abura-age just like a pocket(pull gently).
Put rice inside the Abura-age.
You can choose to close the pocket or leave it open.