Inari Zushi Recipes

Steps:

• Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.
• To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.
• Combine the sugar, soy sauce and water in a saucepan and bring to a boil.
• Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.
• If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.
• Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.
• Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.
• Garnish with pickled ginger.

Steps:

• Press each fried tofu square using a rolling pin to flatten. Place flour in a bowl and toss tofu in the flour. Season with salt and pepper.
• Heat olive oil in a skillet over medium-high heat. Add tofu and cook until golden brown, turning from time to time, 4 to 6 minutes. Set aside to cool while you prepare the rice.
• Bring 4 cups salted water to a boil in a pot, add rice, cover, and reduce heat to low. Simmer until rice is tender, about 18 minutes. Remove from heat and fluff, draining any excess water. Stir in rice vinegar and additional salt. Keep warm.
• Cut fried tofu squares in half and carefully open to make pouches.
• Heat 1 cup water in a saucepan over medium heat; stir in sugar and soy sauce. Add tofu and cook until liquid has evaporated, 10 to 15 minutes. Remove tofu pouches and stuff with rice.