F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Brown Bag Sushi

  • SERVINGS: MAKES 2 DOZEN PIECES

These look humble, but they're one of the most delicious, I-want-more foods that Jeffrey Alford and Naomi Duguid know. Known in Japanese as inari-zushi, they are easy and fun to make. The main ingredient is Japanese-style fried tofu, called abura-age; do not use Chinese-style fried tofu.

Plus: More Appetizer Recipes and Tips

  1. Twelve 5-by-2-inch Japanese-style fried tofu rectangles (abura-age)
  2. Boiling water
  3. 1 1/2 cups reconstituted hon dashi (instant Japanese fish stock), light vegetable stock or water
  4. 5 tablespoons mirin
  5. 5 tablespoons Japanese soy sauce
  6. 3 tablespoons sugar
  7. 1/4 cup sesame seeds
  8. Sushi Rice
  9. Japanese pickled ginger, for serving
  1. Put the fried tofu pieces in a large heatproof bowl and pour boiling water over them to cover; drain immediately. When cool enough to handle, squeeze out the water. Cut the rectangles in half crosswise, making 24 almost-square pieces, each with one side that opens to form a pocket.
  2. In a large nonreactive saucepan, combine the stock with the mirin, soy sauce and sugar and bring to a boil over high heat. Add the tofu squares and stir to moisten. Cover with a lid that will keep the tofu submerged and simmer gently over low heat for 15 minutes. Transfer to a plate and let cool. Before using, gently squeeze the tofu to release any liquid and pat dry with paper towels.
  3. In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 3 minutes. Let cool on a plate.
  4. Shape about 3 tablespoons of the Sushi Rice into a flattened oval. Slide it into a tofu pocket to just fill it. Repeat with remaining rice and tofu. Cover with a damp cloth until ready to eat. Serve the sushi with a generous pile of pickled ginger and a small bowl of the toasted sesame seeds for dipping.
Make Ahead The pockets can be prepared up to 3 hours ahead and kept covered at room temperature.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.