Japanese Sesame Sushi Rice in Seasoned Tofu Pockets

Rinse 300 g rice 3–4 times, drain and cook with 330 ml water in a rice cooker. Let it steam covered ten minutes; follow package water ratios if your rice variety requires different amounts.

While rice cooks, gently heat 55 ml rice vinegar, 25 g sugar and 4 g salt over low heat for 1–2 minutes to dissolve, then remove from heat.

Spread warm rice in a clean wide bowl, add vinegar mixture and fold with a slicing motion. Mix in 10 g sesame and fan until warm enough to handle; do not hold at room temperature for two hours or longer.

Gently open twelve seasoned tofu pockets and lightly squeeze out excess liquid. Divide rice into twelve loosely formed ovals, fill pockets about 80%, and fold edges to close.

Arrange three inari sushi pieces per person. Serve promptly and chill leftovers quickly in shallow containers at 4°C or colder.