Inarizushi (稲荷寿司) — Sweet Tofu-Pocket Sushi

• 10.5 ozJapanese short-grain white rice
• 1½ cupwater
• 5 gdried kombu (optional, removed before cooking)
• ¼ cuprice vinegar
• 2.1 ozgranulated sugar (24 g for sushi rice seasoning, 35 g for simmering tofu pouches)
• 7 gfine sea salt
• 8aburaage tofu pockets (rectangular fried tofu sheets, preferably pre-cut for inarizushi)
• 1 lboiling water (for removing excess surface oil)
• 1¼ cupkombu dashi
• 3 tbspJapanese soy sauce
• 3 tbsphon-mirin
• 9 gtoasted white sesame seeds

Instructions

1. 1

   Rinse the rice in several changes of cold water until the water runs mostly clear, then drain it in a fine sieve for 20 minutes. Put the drained rice, 360 ml water, and kombu in a rice cooker or heavy saucepan, and let it soak for 20 minutes before cooking.

2. 2

   Cook the rice according to your rice cooker setting, or bring it to a boil in a covered saucepan, reduce the heat to very low, and cook for 12 minutes. Turn off the heat and let the rice steam, covered and undisturbed, for 10 minutes before removing and discarding the kombu.

3. 3

   While the rice cooks, combine the rice vinegar, 24 g sugar, and salt in a small saucepan. Warm over low heat for 1 to 2 minutes, stirring until the sugar and salt fully dissolve, then remove it from the heat and let it cool.

4. 4

   Place the aburaage tofu pockets in a heatproof bowl and pour 1 l boiling water over them to remove excess frying oil. Drain them after 1 minute, rinse briefly under warm water, and press gently between your palms or paper towels so the pockets are not waterlogged.

5. 5

   Combine the kombu dashi, soy sauce, hon-mirin, and 35 g sugar in a wide saucepan, then bring the mixture to a gentle simmer. Add the aburaage in a single layer if possible, cover with a drop lid or parchment circle, and simmer gently for 15 minutes.

6. 6

   Turn the tofu pockets once, then continue simmering for 8 to 10 minutes until they are glossy and the liquid has reduced but not disappeared. Transfer the pockets to a tray and let them cool until comfortable to handle, keeping 2 tbsp of the simmering liquid to moisten the rice if needed.

7. 7

   Tip the hot cooked rice into a wide bowl and sprinkle the vinegar seasoning evenly over it. Use a rice paddle to cut and fold the rice rather than mash it, then fold in the sesame seeds and fan the rice for 2 to 3 minutes until glossy and just warm.

8. 8

   Open each tofu pocket carefully with your fingertips, tucking any torn edges inward. Fill each pocket with about 90 g seasoned rice, fold the open edge over the rice, and place the inarizushi seam-side down so the sweet tofu surface looks smooth and plump.