Instructions

1. Set a pot of water to boil on the stove. When the water is boiling, drop the aburage (fried tofu skin) briefly into boiling water to remove the excess grease, letting it cook for about 10 seconds. Remove from the water and let the skins cool to room temperature.

2. Mix the rice in a mixing bowl with the vinegar and 1 1/2 tablespoons of sugar. Add the water and cook the rice in the rice cooker, or cover and cook the rice in a pot with 2 cups of water over medium heat, about 18 to 20 minutes. Let the rice cool to just above room temperature.

3. Cut the aburage in half using a sharp knife to create 12 pieces.

4. Combine 3 tablespoons sugar, dashi (fish sauce), mirin, salt and soy sauce in a saucepan. Bring the mixture to a boil, and then turn the heat down to low.

5. Add the fried tofu pockets to the sauce to season. Cover the saucepan and let the sauce and packets cook for 12 to 15 minutes.

6. Drain the saucepan. Place the fried tofu packets between sheets of paper towel and press out the excess liquid. Set aside.

7. Mix the sushi rice with roasted sesame seeds in a large bowl. Stuff the rice into the cut tofu pockets, carefully folding, overlapping and pinching the ends to secure the content. You can leave the ends open, if you prefer.

8. Serve with pickled ginger, wasabi and soy sauce on the side. Inari sushi is a fine party finger food or an appetizer before a meal. It can be eaten cold; chill in refrigerator 25 to 30 minutes before serving.