A delightful Japanese dish consisting of sushi rice stuffed inside fried tofu pouches.
- 30 mins
- 1-2 Servings
- 2 sheets Yutaka Abura-age
- 50ml Yutaka Cooking Sake
- 1 1/2 tbsp caster sugar
- 1 tbsp Yutaka Mirin
- 100ml water
- 2 tbsp Yutaka Soy Sauce
- pinch of salt
- 180g Yutaka Sushi Rice, cooked and seasoned with rice vinegar, sugar and salt.
- 1 tbsp Yutaka Roasted White Sesame Seeds
- 4 cooked prawns
- 2 mange tout, blanched, cut in half
- 2 thin Omelettes
- 1 large egg, beaten
- 1/2 tsp Yutaka Cooking Sake
- 1/2 tsp sugar
- pinch of salt
- a little vegetable oil
Preparing the abura-age:
1. Rinse abura-age in boiling water to remove the oil on the surface.
2. Squeeze to extract as much water as you can. Cut in half.
3. Put the abura-age seasoning ingredients in a pan and bring to the boil.
4. Add abura-age to the pan, bring back to the boil and reduce the heat.
5. Put baking parchment and a small plate on top of the abura-age as a weight to stop it swelling up and help it absorb the seasoning. Simmer for 10 mins, turning over a few times while cooking.
6. Leave to cool and strain any remaining liquid.
Making the omelettes: (optional)
1. Mix the sake, sugar and salt. Add the eggs and mix.
2. Heat a little cooking oil in a frying pan over a medium heat. Pour in half of the egg mixture, tilting the pan to make a thin, even sheet. When the surface has set, turn it over to cook the reverse side for a moment, then slide onto a plate. Use kitchen paper to remove excess oil.
3. Repeat to make 1 more omelette.
4. Cut in half, then roll up and slice into long thin strips.
Making the filling:
1. Mix the sesame seeds with the sushi rice.
2. Press a ball of the rice into an egg shape and stuff it into the abura-age.
3. Garnish with your choice of toppings (such as sliced omelette, prawns or mange tout)
The recipe is supplied by
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