Make sure you use the square-shaped aburaage (thin, fried tofu), rather than rectangular-shaped ones for inari sushi, otherwise you will have a lot of wasted tofu.
Cut each piece of tofu in half to make two rectangular pieces. Carefully open the cut side so as not to break it.
Bring a saucepan of water to the boil over high heat, then reduce the heat to low. Add the tofu and cook for 2 minutes to remove the excess oil. Drain and leave to cool, then gently squeeze the tofu to remove any excess liquid.
Mix the soy sauce, sugar and
While the tofu is cooling, mix the sushi rice, sesame seeds, edamame and pickled ginger together in a bowl.
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