Inarizushi

Ingredients

• •12 pieces aburaage (fried tofu pouches), or 6 whole pieces halved
• •1.5 cups dashi
• •3 tbsp soy sauce
• •3 tbsp sugar
• •2 tbsp mirin
• •2 cups cooked short-grain rice, still warm
• •3 tbsp rice vinegar
• •1 tbsp sugar, for the sushi rice
• •1/2 tsp salt, for the sushi rice
• •1 tbsp toasted sesame seeds (optional)

Steps

1. 1.If the aburaage isn't pre-split into pouches, blanch it briefly in boiling water to remove excess oil, then carefully open each piece into a pocket by gently rubbing and separating the layers.
2. 2.Combine the dashi, soy sauce, sugar, and mirin in a saucepan, bring to a simmer, add the tofu pouches, and simmer for about 10 minutes until they've absorbed the sweet-savory broth.
3. 3.Remove the pouches and let them cool, then gently squeeze out the excess liquid without tearing them.
4. 4.Meanwhile, make the sushi rice: mix the rice vinegar, sugar, and salt until dissolved, then fold this seasoning into the warm cooked rice with a cutting motion, fanning as you go to cool it and give it a glossy sheen. Stir in the sesame seeds if using.
5. 5.Once the rice has cooled to room temperature, scoop a small mound into your hand and shape it into a loose oval, about 2 tablespoons per piece.
6. 6.Gently open each seasoned tofu pouch and stuff it with a rice oval, tucking the edges under or folding the pouch closed to enclose the rice.
7. 7.