Japanese Sushi Recipe INGREDIENTS
- 12 aburage (makes 24 sushi)
- 3 c. dashi
- 2 tsp. salt
- 2 tbsp. mirin
- 1 tsp. soy sauce
- 1/2 c. sake
- 1/2 c. sugar
- 2 c. rice
- 2 c. water
- 1/4 c. white rice vinegar
- 1/4 c. sugar
- 1 tsp. ajinomoto
- 2 tsp. salt
Cut aburage in half, open edge to form a pocket. To remove grease, boil in hot water for 5 minutes with cover, drain. Combine dashi, salt, mirin, soy sauce, sake and sugar and bring to boil. Add aburage and simmer (very low heat) gently 1 1/2 hours or until liquid is almost absorbed. Set aside and cool. Wash rice well and cook with 2 cups water.
Combine vinegar ingredients and heat until dissolved, constantly stirring, cool. Sprinkle cooked vinegar over the rice and mix thoroughly with a cutting motion. Fan to cool. Fill inside of aburage with seasoned rice, not to over stuff.
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