Inari sushi (Yubuchobap)

Inari sushi is one my favourites. Just love the light sweet tofu pouches filled with rice.

Made this using a pre-mix kit found at the Korean mini mart. The kit contains of seasoned fried tofu pouches, vinegar based sauce packet and some dried rice condiment mix (carrot, black sesame, egg and seaweed). With the kit, it was pretty easy to make this, all you need is to cook some rice, mix in the vinegar and dried ingredients and stuff them into the tofu pouches.

Decided to add more flavour into the filling by adding some chopped spring onions, coriander, yellow pickled radish and roasted sesame seeds.

The radish added a nice crunch to the yubuchobap and the herbs added a refreshing favour.

Mix it all up - doesn't it look good? Other alternative fillings could include tuna, cucumber and carrot.

Stuff the rice filling into the tofu pouches. Remember you need to gently squeeze out the liquid from the tofu pouches before using them.


TIP - keep your hands slightly dam while making this to 'tame the rice' from sticking everywhere.

If you want more ideas, mosey over @ Maangchi.

Instead of commercial pre-mix packet, you might want to make your own. You will need to season them first before using. Below is Bentopet's recipe :

10 pcs aburaage
2 cups dashi
4 tbsp shoyu
5 tbsp sugar
8 tbsp mirin

Method:

1. Remove oil from aburaage by rinsing in hot water.

2. Add all ingredients into a pot, cover with a drop-lid or cover with aluminium foil and simmer until liquid is almost dry.

3. Squeeze dry the aburaage so that all the remainder liquids are removed.

3. Cut the aburaage into half and gently open it up so that you can stuff the sushi rice into it. Keep seasoned aburaage in refrigerator up to 10 days.