Aichi Inari-Zushi

Yield: 16 small pieces. Have the seasoned sushi rice ready. Cut each tofu sheet in half to make 16 pouches and blanch in boiling water to remove excess surface oil. Drain.

Simmer the pouches in the dashi, sugar, soy sauce and mirin until the liquid is absorbed. Cool enough to handle and fill with the sushi rice. The photograph shows an example with mixed sushi-rice fillings; those additions are optional, not required ingredients.