Inari sushi

Rinse 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the rice and let it rest for 30 minutes.

Cook the rinsed Japanese short-grain rice with 360g water in a rice cooker or pot. Once cooked, let it steam for 10 minutes without opening the lid.

While the rice cooks, prepare the aburaage. Bring a pot of water to a boil. Blanch 200g aburaage for 1-2 minutes to remove excess oil. Drain thoroughly and gently press out any remaining water.