These little bundles of flavor are high in protein, because they are wrapped in tofu pockets (aburaage). The tofu pockets may be found in the refrigerated section of Japanese markets.
Makes 8 large inari sushi.
- 8 deep-fried tofu pockets (aburaage)
- 1 c Calrose or other short grain white rice (Imperial cup measure)
- 1 c water
- 1 piece kombu (dried kelp) (4 x 4 inch)
- 3 Tbsp rice vinegar (not seasoned)
- 4 tsp sugar
- 1/2 tsp kosher salt
- 2 tsp toasted sesame seeds
Seasoning for Tofu Pockets:
- 1/2 c water
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- Rinse rice well. Drain. Place in rice cooker or heavy pot.
- Add water and kombu. Stir and let stand 20 minutes.
- Cover and cook in rice cooker, or bring to boil in pot, cover tightly, reduce heat to lowest setting and cook 15 minutes or until barely tender.
- Remove kombu. Add vinegar, sugar, salt and sesame seeds. Gently fluff rice, folding in seasonings. Cool until safe to handle.
- Blanch tofu pockets in boiling water to remove oiliness. Drain well. Follow seasoning recipe below.
- Handle seasoned tofu pockets gently, stuff them with the sushi rice. Turn top edges inside to form folded edges. If desired, garnish the tops with more sesame seeds or sliced green onions.
- Serve at room temperature or cold.
Seasoning Tofu Pockets:
- In a wide pot, bring the half-cup water, soy sauce and sugar to a boil.
- Add 1 or 2 tofu pockets at a time; heating them on both sides for a minute or so, then removing them to a large platter or baking dish to cool enough to fill. Proceed as above.