• Roll and flatten 8 sheets fried tofu pouch (aburaage) using a rolling pin.
  
• Bring a small pot of water to a boil and then add the tofu pouches.
  
• Place a drop lid on top to help submerge them into the water and boil for 2 minutes.
  
• Pour the contents of the pan into a mesh sieve to drain and then wash with fresh cold water. Squeeze the tofu pouches to remove the excess water and transfer them to a chopping board.
  
• Cut one edge of the tofu pouch to make an entry point for your fillings.
  
• Take a small sauce pan and add 2 tbsp Japanese light soy sauce (usukuchi shoyu), 200 ml dashi stock, 1 tbsp mirin, 25 g turbinado sugar and bring to boil.
  
• Once boiling, add the washed and trimmed tofu pouches.
  
• Turn the heat down to a simmer and place the drop lid on top. Simmer until the liquid is reduced to one-third of the original volume.
  
• Pour the contents of the pan into a sealable container and leave to cool.
  
• Once cool, place the lid on and marinate in the refrigerator for at least one hour, preferably overnight.
  
• Mix ¾ tsp salt, ½ tbsp sugar and 1 tbsp rice vinegar in a small bowl until the sugar has dissolved, then pour it into 320 g cooked Japanese short-grain rice.
  
• Mix until evenly distributed, fan as you mix to help cool the rice down quickly.
  
• Once the rice is cool enough to touch, carefully open the tofu pouches.
  
• Divide the sushi rice into equal portions for each pouch and then shape into an oval-shaped ball.
  
• Push the rice into the pouch.
  
• Gently press the rice down using the back of a spoon.
  
• Close the pouch by folding over the edge.
  
• Flip it over and serve. (If using toppings, following the instructions below.)
  

Additional toppings

• Instead of folding the edge to seal, trim the excess tofu pouch using scissors.
  
• Open the pouch.
  
• Place your choice of toppings inside.
  
• Enjoy!