Description

Known as aburaage, deep-fried tofu pouches are very popular in Japan. By the 1980s, close to 300,000 to 450,000 pouches were made every day and roughly one-third of the soybeans used for tofu went to making aburaage. Today, the love for these tasty pockets continues.

Directions

1. Gather the ingredients. 
2. Cook the sushi rice according to instructions in a rice cooker or in a pot on the stove.
3. Once the rice is done, fluff the rice with a spoon.
4. Let rest with the lid on for another 10 to 15 minutes.
5. In a bowl, combine sugar with the vinegar, whisking to combine.
6. Transfer the rice to a very large wooden bowl or salad bowl. Spread out in a thin layer so that the rice cools.
7. Cool the rice using a hand fan or waving a magazine back and forth, and when it's cool enough to handle, mix in the vinegar-sugar mixture to the rice. Keep fanning as you combine.

Assemble the Inari Sushi

1. Mix the crumbled seaweed into the seasoned rice.
2. Wet your hands with rice vinegar or water so the rice doesn't stick. Divide the rice into 20 portions, either by weighing the total amount and neatly dividing, or using a 1/4 cup measuring cup. Form into egg-shaped balls.
3. Press the rice firmly into the inari pockets. Repeat the process until you have used all the rice and pockets. Serve immediately.