Recipe by mianbao
Not what people usually think of when they hear sushi. These are pouches made of fried tofu, that are stuffed with sushi rice. Along with the nori (black seaweed) sushi rolls, this is a cheap and popular type of sushi. From Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967. Aburage is fried slices of tofu that can be bought in stores that sell Japanese food. They are often sold 2 pieces to a package, but are also available in Japan in a form that has already been opened into pouches for this sushi. For this recipe, 20 pieces, or 40 half pieces, are necessary.
Top Review by Denryu
A tasty variation on this recipe is to replace the soy sauce with sushi vinegar. Obviously far less salty and the vinegar and the sugar blend for a very pleasant flavor.
I also garnish HEAVILY with pickled ginger.
- 800 ml cooked sushi rice
- 1 tablespoon sesame seeds (optional)
- 10 (65 g) packages aburage (containing 2 pieces each)
- 210 ml sugar
- 135 ml soy sauce
- 200 ml water
- pickled ginger (to garnish)
Directions See How It's Made
- Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch.
- To remove excess oil, place the aburage into a large heat-proof bowl in the sink and pour about 1 to 2 liters of boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water.
- Combine the sugar, soy sauce and water in a saucepan and bring to a boil.
- Add the aburage and cook over medium heat, stirring from time to time, until well flavored; remove from heat and let cool.
- If using, toast the sesame seeds in a dry frying pan, and mix into the sushi rice.
- Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg, in one hand, and stuff it into the aburage pouch.
- Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish.
- Garnish with pickled ginger.