Simple Way to Prepare Homemade Plump Inari Sushi

Plump Inari Sushi.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, plump inari sushi. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Plump Inari Sushi is one of the most well liked of current trending foods in the world. It's appreciated by millions daily. It is simple, it's fast, it tastes delicious. Plump Inari Sushi is something that I've loved my whole life. They're fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook plump inari sushi using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Plump Inari Sushi:

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

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..

So that's going to wrap this up for this special food plump inari sushi recipe. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!