Sushi Stuffed Pillows

Name: Sushi Stuffed Pillows (Inari-zushi )
Yield: Serves 3–4.
Cuisine: Japan
Ingredients: ¼ cup sugar; 2 cups cooked, still warm rice (made from 1 cup raw rice according to master recipe); 1–2 tablespoons chopped subasu (Sweet and Sour Lotus Root) and/or amazu shōga (pink pickled ginger); 2 tablespoons saké (rice wine); 3–4 tablespoons soy sauce; 4–6 slices abura agé (fried bean curd); ½–⅔ cup dashi (Basic Soup Stock); 3–3½ tablespoons sushi su (seasoned vinegar); ½ tablespoon white sesame seeds

Inari-zushi

Preparation info

Serves
3–4
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is sweet vegetarian sushi enjoyed by adults and youngsters alike. Serve it alone or in combination with sushi rolled in laver (next recipe) and garnish your platter or lunchbox with red pickled ginger or other sharp, bright pickles.

Ingredients

4–6 slices abura agé (fried bean curd)
½–⅔ cup dashi (Basic Soup Stock)

Asia
Japan
Main course

Method

Quickly blanch the slices of fried bean curd in boiling water to remove excess oil. Drain the slices and pat them dry with paper towels. While they are still warm, cut each slice in half, across its width. Place a slice of the bean curd on the open palm of one hand and slap down on it with the other. From the cut edge, gently pry open the fried bean curd to form a deep pocket or bag. Repeat thi