Sushi Recipes - Inari Tofu Pouch Sushi

Ingredients

• 6 deep-fried tofu slices (abura-age)

• 250 ml (1 cup) Basic Dashi Stock or 1/2 teaspoon instant dashi granules dis­solved in 250 ml (1cup) boiling water

• 2 tablespoons sake

• 2 tablespoons soy sauce

• 1 1/2 tablespoons sugar

• 1 tablespoon mirin

• Small bowl tezu

• 300 g (2 cups) cooked Sushi Rice

• Black or white sesame seeds, toasted

• 4 tablespoons

• Pickled Ginger

• Soy Dipping Sauce

---

Method:

1. Rinse the deep-fried tofu slices under boiling water for a few seconds to remove excess oil. Drain and pat dry with paper toweling.

2. Heat the dashi stock, sake, soy sauce, sugar and mirin in a saucepan and bring to a boil. Reduce heat, add the tofu slices and simmer for 10 minutes. Remove from the heat and drain.

3. Cut the tofu slices in half, either diagonally or cross­wise, depending on the desired shape.

4. Moisten hands with the tezu to prevent rice from sticking. Open the tofu pouch and carefully insert 2 tablespoons of the Sushi Rice. Fold the edges of the pouch over the rice to seal it and place it seam side down on a serving plate.

5. Sprinkle with the sesame seeds and serve with the Pickled Ginger and Soy Dipping Sauce.