Inarizushi Sweet Fried Tofu Pouch Sushi Rice

Rinse the Japanese short-grain rice until the water runs clear. Cook the rice according to package directions or using a rice cooker. Once cooked, let it rest for 10 minutes.

While the rice cooks, prepare the sushi vinegar. In a small bowl, combine 4 tbsp rice vinegar, 3 tbsp sugar, and 1 tsp salt. Mix until sugar and salt are dissolved.

Transfer the cooked hot rice to a large, shallow bowl. Pour the sushi vinegar evenly over the rice. Using a rice paddle, gently fold and cut the rice to incorporate the vinegar, fanning it to cool quickly. Set aside.

Prepare the aburaage pouches. If they are oily, blanch them quickly in boiling water (about 1 minute) to remove excess oil, then gently squeeze out the water. Carefully open each pouch to create a pocket.

In a saucepan, combine 1 cup dashi (or water), 4 tbsp soy sauce, 4 tbsp mirin, 4 tbsp sugar, and 1/2 tsp salt. Bring to a simmer over medium heat. Add the opened aburaage pouches, ensuring they are submerged. Simmer for 15-20 minutes, or until most of the liquid is absorbed and the pouches are tender and flavorful. Remove from heat and let cool slightly.

Once the aburaage pouches are cool enough to handle, gently squeeze out any excess liquid. Add the toasted sesame seeds to the seasoned sushi rice and mix gently.

Take a small amount of sushi rice (about 2-3 tbsp) and gently form it into an oval or cylindrical shape. Carefully stuff each aburaage pouch with the formed rice, making sure not to overfill. Repeat with the remaining rice and pouches.

Arrange the Inarizushi on a serving plate and enjoy immediately. These are delicious at room temperature.