Classic Japanese Inari-sushi

Cut 4 pieces of fried tofu skin in half to make 8 parts.

Roll a round stick over each fried tofu skin, then carefully open them into pouches.

Boil in hot water for 2 to 3 minutes to remove excess oil, scoop out and let cool.

Add 2 tablespoons of vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt into a bowl, stir until fully dissolved.

After cooling, carefully squeeze out the water from the fried tofu skins with your hands.

Add 250ml of water or dashi soup, 4 to 5 tablespoons of sugar, and 3 tablespoons of soy sauce into a pot, turn on the heat, add the squeezed tofu skins when hot, reduce to low heat, cover with an aluminum foil drop-lid, simmer for about 20 minutes until the sauce is almost gone, then turn off the heat and cool down.

Transfer 230g of freshly cooked rice into a large bowl, slowly pour in the prepared sushi vinegar, mix well quickly without smashing the rice, then add 2 teaspoons of white sesame seeds and mix, cool down with a paper fan until the rice cools, and finally cover with a damp cloth.

Gently squeeze out the excess sauce from the cooked and cooled tofu skins.

Dip hands in a little sauce to prevent sticking, carefully fill the sushi rice into the tofu skin without tearing, fold the bottom neatly, and gently adjust the shape into a nice oval.