Simple Inari Sushi

(Cone Sushi)

Ingredients

4 pieces large Aloha Tofu Aburage

1¼ cups water

5 tablespoons sugar

3 tablespoons soy sauce

2 cups rice (using the measuring cup [180 mll that comes with your rice cooker)

5 tablespoons vinegar

1 teaspoon salt

1. After removing excess oil from aburage, drain and cut in half.

2. In a pot, combine water and sugar and bring to a boil. Add aburage and simmer for 2 to 3 minutes, add soy sauce, place a drop-lid directly on top, and simmer until the liquid is almost gone.

3. Transfer rice cooked with the same amount of water to a wooden sushi mixing tub or a large shallow bowl, sprinkle vinegar and salt mixture (mixed in advance) over cooked rice, and mix quickly while fanning sushi rice to cool.

4. Over sushi rice, lightly squeeze out the liquid from aburage, and mix lightly.

5. Stuff sushi rice into aburage pouches.

Quick Tip

By fanning sushi rice, it will become shiny and better in texture. If it is difficult to hold a fan on one hand and a rice paddle on the other, you may want to use an electric fan.