Julia Chiles - Japanese Sushi Recipes: A Complete Cookbook of Down-Home Dish Ideas!

In this original recipe, the sushi rice will be stuffed inside clever pouches made with fried tofu. It makes a wonderful snack any afternoon or evening.

Makes 12 Servings

Cooking + Prep Time: 55 minutes

Ingredients:

• 6 fried tofu squares (also called aburaage)
• 2 tbsp. of flour, all-purpose
• Salt, kosher, as desired
• Pepper, fresh-ground, as desired
• 2 cups of uncooked rice, white
• 5 cups of water, filtered
• 1/3 cup of vinegar, rice
• 2 tbsp. of oil, olive
• 5 tbsp. of sugar, white
• 3 tbsp. of soy sauce, reduced sodium

Instructions:

1. Press tofu squares with rolling pin, flattening them. Place the flour in bowl. Toss in tofu. Season as desired.

2. Heat the oil in skillet on med-high. Add the tofu. Cook till golden brown in color, and turn now and then, for four to six minutes. Set tofu aside for cooling.

3. Bring four cups of salted, filtered water to boil in pot. Add the rice. Cover. Reduce the heat level to low. Simmer till rice becomes tender, 15-18 minutes. Remove pot from heat. Fluff rice and drain off excess water. Add and stir vinegar, plus extra salt, if desired, and keep rice warm.

4. Cut tofu squares into halves. Open, making pouches from them.

5. Heat one cup of water in pan on med. heat. Add and stir in the soy sauces and sugar. Add the tofu. Cook till liquid evaporates, 12-15 minutes or so. Remove the pouches. Stuff them with rice and serve.