dishes to avoid soy at a sushi restaurant How to Make a Basic Inari Sushi

If you want to prepare sushi in the kitchen but are intimidated by the process, try this simple sushi.Inari sushi is sometimes referred to as brown bag sushi or tofu skin sushi, which is the simplest of the best-performing sushi.Inari sushi is just a rice pile up in a deep-fried tofu pocket or a deep-fried tofu bag.Making sushi rice is the key;Rice mixed with sugar and vinegar.
Put a pot of water on the stove to cook.When the water is boiling, put aburage (fried bean curd skin) briefly into boiling water to remove the excess grease and let it cook for about 10 seconds.Take it out of the water and let the skin cool to room temperature.
Mix the rice in a mixed bowl with vinegar and 1/2 tablespoons of sugar.Add water, cook rice in a rice cooker, or cover it with a lid and cook rice with 2 cups of water on medium heat for about 18 to 20 minutes.Let the rice cool above room temperature.
Cut aburage in half with a sharp knife and make 12 pieces.
Put 3 tablespoons of sugar, Big Stone (fish sauce), Rice forest, salt and soy sauce into the pan.Boil the mixture and then reduce the heat to low.
Add oil to the sauce and season with fried tofu pockets.Cover the lid and cook the sauce and bag for 12 to 15 minutes.
Dry the pot.Place the fried bean curd bag between paper towels and squeeze out excess liquid.Set aside.
Mix sushi rice with roasted sesame seeds in a large bowl.Place the rice in the cut tofu pocket and carefully fold, overlap and pinch the ends to ensure the content is safe.You can keep the end open if you want.
With pickled ginger, mustard and soy sauce.Inari sushi is a great party finger food and an appetizer before the meal.Can eat cold;Refrigerate in the refrigerator 25 to 30 minutes before serving.