Homemade Aburaage Sushi Rolls: A Heartfelt Recipe
Homemade Aburaage Sushi Rolls: From Simmered Aburaage to Perfect Sushi Rice Seasoning
Introducing a homemade Aburaage sushi recipe that’s less stimulating than store-bought versions, offering a deeper and richer flavor. We’ll simmer the aburaage ourselves to add a touch of sweetness, season the sushi rice with a delicious vinegar mixture, and finely chop and sauté fresh vegetables for a delightful crunch and complex taste. Make the best homemade Aburaage sushi rolls that capture both health and flavor!
Aburaage Simmering Ingredients
- 10 sheets Aburaage (fried tofu pouches)
- Soy sauce (to taste)
- Kombu (for broth)
- Water (generous amount)
- Oligosaccharide syrup (to taste)
Sushi Rice Ingredients
- 2.5 bowls cooked rice
- 1 Tbsp Rice vinegar
- Pinch of salt
- 1 Tbsp Plum syrup (Maesil-cheong)
- Pinch of sugar
Rice Seasoning (Sautéed Vegetables)
- Onion (finely minced)
- Carrot (finely minced)
- Bell pepper (finely minced)
- Red chili pepper (seeds removed, finely minced, optional)
- Mushroom (finely minced)
- Canola oil (a little)
- Salt (a pinch)
- 2.5 bowls cooked rice
- 1 Tbsp Rice vinegar
- Pinch of salt
- 1 Tbsp Plum syrup (Maesil-cheong)
- Pinch of sugar
Rice Seasoning (Sautéed Vegetables)
- Onion (finely minced)
- Carrot (finely minced)
- Bell pepper (finely minced)
- Red chili pepper (seeds removed, finely minced, optional)
- Mushroom (finely minced)
- Canola oil (a little)
- Salt (a pinch)
Cooking Instructions
Step 1
Cut the aburaage into halves or desired shapes like triangles or squares. Any shape will do!
Step 2
Blanch the cut aburaage in boiling water to remove excess oil, making it more delicate. Using rice water for blanching helps remove oil more effectively. Drain the blanched aburaage thoroughly.
Step 3
Now, let’s make the delicious aburaage simmering sauce. Combine soy sauce, water, kombu, and oligosaccharide syrup to your preference. It’s important to use plenty of water and keep the seasoning mild so the aburaage doesn’t become too salty after absorbing the sauce. Bring the mixture to a boil.
Step 4
Once the simmering sauce is boiling, carefully add the drained aburaage. Aburaage absorbs sauce very quickly, so cook over low heat, stirring occasionally to prevent burning, until the aburaage has absorbed the sauce evenly. Be careful not to over-simmer, as it can become too salty.
Step 5
While the aburaage is simmering, prepare the vegetables for the rice. Finely mince onion, carrot, bell pepper, mushrooms, and red chili pepper (if using). Lightly oil a pan and sauté the minced vegetables with a pinch of salt until tender and translucent. (Tip: Burdock root is a classic addition to aburaage sushi, but you can substitute with any other vegetables you have on hand for a delicious result!)
Step 6
In a bowl of warm cooked rice, add 1 Tbsp rice vinegar, a pinch of sugar, 1 Tbsp plum syrup, and a pinch of salt. Mix well to create the sushi vinegar seasoning. Gently fold this seasoning into the rice using a spatula, being careful not to mash the grains.
Step 7
Add the sautéed vegetables to the seasoned sushi rice. Gently mix everything together until well combined. This will add beautiful color and enhance the flavor.
Step 8
Finally, carefully fill the simmered aburaage pouches with the prepared sushi rice mixture. The combination of the sweet aburaage, tangy sushi rice, and fresh vegetables creates a truly delicious homemade Aburaage sushi!
