We decided to go for another sushi night tonight and picked up some bento boxes for the occasion. To break out of the routine, I tried all new sushi tonight.
Oshizushi (pressed sushi) with vegan pepperoni, red bell pepper, avocado, and spicy mayo
Oshizushi with teriyaki roasted eggplant, pickled scallion and daikon
Kappamaki (cucumber, daikon, and pickled scallion)
Abokadomaki (avocado roll)
Inarizushi (rice stuffed tofu pockets)
Inarizushi is an absolute favorite of mine. Here’s quick run-down of how I make it:
1 block firm tofu
1 cup sushi rice (w/ seasoned vinegar and fan dried)
2 tbsp minced leek, green onion, carrot, etc.
Peanut oil for frying
Cut the tofu into ½” thick strips, wrap in a paper towel and then a clean kitchen towel and press between cutting boards or plates with some weight on top (to drain). Allow the tofu to press for 15 minutes or so and continue slicing into pieces about ½” thick by 1” wide and 1.5” long. Fill a small sauce pan with about 1” of oil. Bring the oil to 250 degrees F (a thermometer is really important for this). Add the tofu pieces and fry for 5 minutes. Multiple batches might be required. After five minutes of frying, drain the tofu on a paper towel-lined plate and raise the oil heat to high. Once the oil is at 350 degrees F, add the tofu back for 4 more minutes. Do not allow the tofu to burn. Again, allow the tofu to cool on a paper-towel lined plate.
Once the tofu is cool enough to handle, cut a slit in one end with a sharp knife. Use a small spoon to spoon out the soft tofu on the inside leaving a hollow pocket of fried tofu. Mix the sushi rice, leek/onion and carrot together. Gently stuff the tofu pockets with the rice. Serve with hot sauce, shoyi, or spicy mayo (veganaise mixed with some sriracha).