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Inari Sushi (Seasoned Tofu Pouches)

Inari Sushi (Seasoned Tofu Pouches) is a volume 10-06 jun 2007 recipe made with Sushi Rice, Rice, Water, Rice Vinegar, and Sugar. Serves 12. Scale it up or down for the number of people at the table.

Ingredients

• Sushi Rice
• 1 1/2 cup
• 1 1/2 cup
• 1/3 cup
• 1/3 cup
• 1/2 tsp
• 6
• 3 cup
• 1/3 cup
• 3 tbsp
• 1 tsp
• 3
• 1/3 cup
• 1/3 cup
• Sushi Rice

Method (preview)

1. 1

   In a rice cooker or 2-quart saucepan, rinse rice; drain.

2. 2

   Add water and cook rice.

3. 3

   While rice is cooking, combine vinegar, sugar and salt in a small saucepan.

4. 4

   Bring to a boil; cool.

5. 5

   Reserve 1 1/2 tablespoons of the vinegar mixture; pour remainder over rice, mixing lightly.

6. 6

   Use reserved vinegar mixture for moistening hands (or nori when making sushi nori).

7. 7

   Cut each aburage diagonally into halves to form two triangles.

8. 8

   Remove soft inner portion of aburage; discard.

9. 9

   In a saucepan, simmer aburage cones in 2 cups of the water for 15 minutes; drain.

10. 10

    Add the remaining 1 cup water, the soy sauce, sugar and salt to cones and simmer for 10 minutes.

11. 11

    Remove cones and save soy sauce mixture.

12. 12

    Remove stems from mushrooms; finely chop the caps.

13. 13

    Cook mushrooms, carrot and beans in the soy sauce mixture for 15 minutes or until tender; drain.

14. 14

    Fold vegetables into Sushi Rice; loosely pack the mixture into the cones.

15. 15

    Ingredient note: Aburage are ready-made seasoned fried tofu pouches.

16. 16

    MC format by Hallie. Untried.

17. 17

    Contributed to the FareShare Gazette by Hallie; 27 June 2007. www.fareshare.net