Gomoku Inari Sushi (sushi wrapped in seasoned fried tofu pockets)

The sushi rice is cooked with the soup from reconstituted shiitake mushrooms!

Gomoku Inari Sushi (sushi wrapped in seasoned fried tofu pockets)

The sushi rice is cooked with the soup from reconstituted shiitake mushrooms!

This is the Inari-zushi with plenty of sun-dried ingredients.
Of course, cook the rice with the soaking water from the shiitake mushrooms.

Other than dried shiitake mushrooms, there is a lot of Dried Daikon & Carrot Strip Mix, Dried burdock, Gourd shavings, Hijiki, white sesame.

( 20 servings )

Rice
3 cups
Soup
540ml
from reconstituted shiitake mushrooms plus water
Sushi vinegar
6 tbsp ( 90ml )
Abura-age
10 slices
( fried tofu, boiled to remove oil )
Dried Daikon & Carrot Strip Mix
7g
( minced )
Dried burdock ( minced )
5g
Gourd shavings ( minced )
5g
Dried shiitake mushrooms
6
( minced )
Hijiki ( minced )
3g
White sesame seeds
4 tbsp
Salad oil
2 tbsp
Seasoning A
Dashi broth -
3 cups ( 600ml )
Sugar -
8 tbsp
Seasoning B
Mirin -
50ml
Soy sauce -
100ml
Seasoning C
Dashi broth -
1.5 cup ( 300ml )
Sugar -
2 tbsp
Mirin -
1 tbsp
Light soy sauce -
2 tbsp

1

Reconstitute all dried ingredients with water. Mince everything except the hijiki.

2

Wash and drain the rice on a draining basket at least 1 hour before cooking it.

3

In the rice cooker, put in the rice and reconstituted soup and water and cook.

4

After the rice is cooked, leave it without opening the cooker for 6 min. Then put the rice on a rice tray or pad.

5

Use a wooden paddle to evenly mix in the sushi vinegar into the rice.

6

Put the abura-age in large, shallow pot, add Seasoning A, and set to medium heat for 4–5min. Then add Seasoning B and put on absorbent cover. Cook until the broth evaporates.

7

In another pot, heat the oil and stir-fry the Dried Daikon & Carrot Strip Mix, burdock, gourd shavings, shiitake mushrooms, and hijiki in this order. Add Seasoning C and cook until the broth evaporates.

8

Mix in Step 7's cooled ingredients into the sushi rice and mix in the white sesame seeds well.

9

In the dried abura-age, stuff the sushi rice filling. (For 20 servings)

10

Put the inari sushi on a tray and provide some ginger soaked in sweet vinegar if desired.