These delectable little bundles of vinegared rice in pockets of deep-fried tofu can serve as a starter, snack or even lunch box fare. Fresh green chive ties add a decorative touch and pink pickled ginger provides color and flavor contrasts.
Ingredients: (Makes 20)
- 20 pieces inari abura-age (prepared deep-fried tofu sheets)
- 1 quantity sushi rice
- 20 chives, optional
For the condiments:
- Shoyu (Japanese soy sauce), to serve
- Wasabi paste, to serve, optional pickled ginger, to serve, optional
Method:
Put the prepared abura-age in a colander and drain off any excess liquid. Carefully insert a finger into the slit side of each sheet and gently pries the pocket open, trying not to split them.
Fill each pocket with 2 tablespoons of the prepared sushi rice, then fold over the open ends to enclose the rice as much as possible. You can dress these up by tying a chive around the middle and securing with a knot at the top — this also helps hold the open ends together to prevent the rice from falling out. Put the sushi rice pockets, seam side down, on a platter.
Serve with a small bowl of shoyu for dipping into and, if desired, a little wasabi paste on the side to mix into the sauce and some pickled ginger as a palate refresher.