Back to 12 servings Sushi rice 2 cups Japanese short-grain rice, uncooked, about 400 g; about 4 cups cooked 2.25 cups water, for cooking the rice, about 530 ml 3 tablespoons rice vinegar, unseasoned 2 tablespoons sugar 1 teaspoon fine sea salt 1 tablespoon toasted white sesame seeds Inari tofu pouches 12 aburaage (fried tofu pouches), about 100 g for 12 pouches; halved if long rectangles; drained and pat dry 1 cup water, for the simmering liquid 0.25 cup sake, or use kombu dashi if unavailable 3 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons mirin, optional, adds sweetness Garnish toasted sesame seeds, for garnish
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1 Step 1: Rinse the rice in several changes of cold water until the water runs mostly clear, then drain. Cook with the water in a rice cooker, or in a covered pot: bring to a boil, reduce to low and cook 15 minutes, then rest covered 10 minutes off the heat.2 Step 2: While the rice cooks, roll a rolling pin over each aburaage to loosen the layers, then cut them in half. Boil the pouches in a large pot of water for 2 to 3 minutes to remove excess oil, then drain and gently squeeze out the water.3 Step 3: Pour the water, sake, sugar, soy sauce and mirin into a saucepan and heat over medium until boiling. Lay the aburaage pieces in the liquid in one layer, turn the heat down to low, and set a drop lid or a small lid directly on top. Let them simmer gently for roughly 10 minutes.4 Step 4: Remove the lid and keep simmering until most of the liquid has been absorbed and the pouches look glossy, without letting them scorch. Turn off the heat and let the pouches cool to room temperature, then squeeze lightly and set them on a plate.5 Step 5: Stir the rice vinegar, sugar and salt together in a small bowl until the sugar dissolves. Transfer the hot rice to a large bowl or sushi oke and drizzle the seasoning over it.6 Step 6: Fold the rice gently with a rice paddle using slicing motions, without mashing the grains. Fan the rice to cool it and drive off moisture, turning it over a few times, until it is near room temperature and glossy. Fold in the toasted sesame seeds.7 Step 7: Cover the rice with a damp towel and shape it into 12 small oval portions, using hands lightly dampened with water mixed with a splash of rice vinegar.8 Step 8: Gently open each cooled pouch and press a rice oval into it, filling it about two-thirds full. Fold the top edge over or tuck it in, seam side down, and sprinkle with toasted sesame seeds before serving.getsaucepan.com/r/26e1bcd9-3626-569e-a242-25508842d226
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