Dairy-Free Inari Sushi (Inarizushi)

Ingredients

• 8 pieces Aburaage (fried tofu pockets)
• 2 cups Sushi rice
• 3 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 1/2 cup Water

Instructions

1. 1Cook the 2 cups of sushi rice. While the rice is cooking, prepare the sushi vinegar by combining the 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small bowl. Mix these ingredients together until the sugar and salt have completely dissolved.
2. 2Once the 2 cups of sushi rice are cooked, transfer them to a large bowl. Gently fold in the prepared sushi vinegar mixture. Be careful not to mash the rice. Allow the rice to cool slightly.
3. 3Gently open the 8 pieces of aburaage pockets. Set them aside.
4. 4In a saucepan, combine the 1/4 cup of soy sauce, 1/4 cup of mirin, and 1/2 cup of water. Bring this mixture to a simmer over medium heat (approximately 180°F / 82°C). Let it simmer for 5 minutes, stirring occasionally, until the liquid has slightly reduced and the flavors have melded.
5. 5Carefully stuff each of the 8 aburaage pockets with the cooled sushi rice mixture. Pack the rice firmly but gently into each pocket.
6. 6Arrange the stuffed inari sushi on a serving plate. Serve at room temperature.

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