lia over at my bentolicious has a sushi theme going this week, and she inspired me to whip up some inarizushi. the brand of skins i buy is actually korean (manufactured by daerim corporation); you can see it in the top row of products on this page. i like this particular product because a) it comes with tiny packages of furikake and vinegar for mixing into the rice, and b) the actual aburaage are triangular shaped corners, which makes for a cute stuffed final product.
in march 2009, maki posted great step-by-step instructions for making this dish over at just hungry; i followed her exact instructions for cooking the aburaage, but the possibilities for flavoring the rice itself are endless!
my inarizushi pockets are topped with cheese-and-nori flowers (sesame seed centers) with pea pod leaves, and the fruit and veggie tier has broccoli, baby carrot sticks, tamagoyaki slices, grape tomatoes, blueberries on a skewer (i like how the wooden ball looks like a blueberry, too!), and edamame shumai. i topped the shumai and broccoli with a few extra sakura petals to tie the two tiers together.
can’t wait to tuck into this one!
oh, and if you like the little felt flower shape my chopsticks are resting on, stay tuned… i’m planning a giveaway, and will be posting details some time next week.