Brown Rice Inari Sushi
Sushi is practically a national pastime in Japan. Delicate fish served in the raw coupled with a slightly sweet vinegared rice. This dish usually makes with white rice, although sometimes have made and served brown rice sushi.
Servings: 6 servings
- 3 cups brown rice
- 4½ cups water
- 1/2 cup sugar
- 3 tbsp mirin
- 1 tbsp sea salt
- 1/3 cup rice vinegar
- 12 aburaage (fried tofu pouches) they should be about 2 x 3-inches - if large, cut in half
- 1 cup Kombu Dashi
- 3 tbsp soy sauce
Cook the rice in the water according to the basic instructions.
Make sushi vinegar with the 1 tablespoon mirin, the sea salt, and vinegar, and adding it to the rice.
To make the seasoned aburaage (fried tofu pouches) place the age pouches along with the konbu stock, 2 tablespoons mirin, soy sauce, and sweetener in a pot with a tight-fitting lid.
Bring to a simmer and cook for 10 to 15 minutes, or until the age pouches have absorbed the flavor.
Let cool before handling. Remove the age pouches from the remaining liquid.
Split open into pockets. Fill each pouch with sushi rice.