Ingredients (4 servings)
| A | |
| Okinawa black sugar | 2 tbsp |
| Water | 1 1/2 cups |
| Soy sauce | 1 tbsp |
| Granulated sugar | 1 1/2 tbsp |
| Mirin | 1 tsp |
| Sake | 1 tsp |
| Dashi powder | 1 tsp |
| B | |
| Rice vinegar | 4 tbsp |
| Water | 360 mL |
| Okinawa black sugar | 2 tsp |
| Aburaage (deep-fried tofu) | 4 sheets |
| Uncooked Japanese rice | 2 cups |
| Salt | 2/3 tsp |
How to Make
|
1 Rinse the rice, add 360 mL of water, and cook in a rice cooker. Cut the aburaage in half, gently open each piece to form a pocket, and blanch to remove excess oil. |
|
2 Add A to a pot and bring to a boil. Add the aburaage, cover with a drop lid, and simmer over medium heat for about 30 minutes. Turn off the heat and let cool in the cooking liquid. |
| 3 Add the combined ingredients in B to the freshly cooked rice and mix well to make sushi rice. |
| 4 Gently squeeze out excess liquid from the aburaage. Fill each pocket with the sushi rice. |
Sweet and savory inari sushi with a hint of rich black sugar. The perfect bite-sized dish for lunch, picnics, or a Japanese-inspired meal.