Cooking Mama's Cooking Challenge #43: Sweet Tofu Sushi

Inari sushi!

Slice up!

Aburaage isn't exactly an easy ingredient to come by in the UK, but I managed to find some online at a reasonable price. These come pre-seasoned, sliced and ready to use however so we're skipping a few steps.

Stew!

So you CAN still stew/blanch these in more seasoned water to get rid of any extra oil and stuff... but these already come pre-seasoned in liquid so it kind of feels like a waste to leech that seasoning out and add more you know? So i'm just gonna use them as-is.

Remove fried tofu!

Yep these look good! Draining the excess syrup in a colander.

Measure and add!

I actually started the rice first because it takes longer.

Measure and add!

here's warder.

Wash some rice!

gave it some swooshes and now its clearer

Set the timer!

30 mins in the ol' wetifier

Make sushi rice!

Adding mirin and fluffing the rice dry. Then i left it to cool for a little bit.

Stuff with rice!

After working with all manner of wraps and pastries, these were a delight to fill really. They're kinda slimy but very well defined flexible pockets that are easy to- hey get your mind out of the gutter!!

Finish

***

These get VERY SICKLY very quickly, I kinda don't want to eat more than about 3 at a time really (even though i ate 5 for dinner, live and learn). But they're so strong flavoured, unique and simple to make that they're a great addition to a larger sushi platter, bento lunch or party spread. Perfect for a burst of sweetness between savoury sashimi or vegetable dishes.