Inarizushi - Stuffed Tofu Pouch Sushi

Ingredients

Pickled ginger

1/4 cup

Black sesame seeds

2 tablespoons

Water

1 cup

Sugar

1/4 cup

Mirin

1/4 cup

Soy sauce

1/4 cup

Sushi rice

3 cups, cooked

Aburaage (fried tofu pouches)

8 pieces

Instructions

1. Begin by preparing the aburaage. Boil water in a pot and blanch the tofu pouches for 1 minute to remove excess oil. Drain and set aside.
2. Next, prepare the seasoning for the aburaage. In a separate pot, combine soy sauce, mirin, sugar, and water. Bring the mixture to a boil.
3. Add the blanched aburaage to the pot. Let it simmer for 10 minutes, then remove from heat and allow it to cool within the sauce to absorb the flavors.
4. Once the aburaage has cooled, gently squeeze each piece to remove excess liquid, being careful not to tear the pouches.
5. Open each tofu pouch and generously stuff it with the sushi rice. Press lightly to shape the sushi, ensuring the rice is comfortably nestled within the pouch.
6. Sprinkle black sesame seeds atop each piece of inarizushi, adding a pop of color and a hint of crunch.
7. Serve the inarizushi with pickled ginger on the side to cleanse the palate between bites. Enjoy this taste of Japan!
8. For variation, you can mix some finely chopped pickled vegetables or cooked and shredded chicken into the sushi rice before stuffing the tofu pouches.