Tofu and Sweet Sesame Sushi Wraps

Known as inari sushi in Japan, these golden tofu pouches are filled with a mixture of sushi rice and other ingredients.

By Vicki Liley, Author, Asian Appetizers

Makes 12

41/2 cups (675 g) cooked sushi rice
6 green onions (scallions), white part only, finely sliced (reserve green parts for tying)
11/2 tablespoons black sesame seeds
12 fried tofu pouches (abura-age)
Soy sauce, for dipping

1. Prepare the sushi rice

2. Cut the green onion greens in half lengthwise. Put in a bowl and add enough boiling water to cover. Let stand for 15 seconds. Drain and rinse in cold running water. Put aside.

3. In a bowl, combine the Sushi Rice, sesame seeds and sliced green onions. Mix well. In a saucepan of boiling water, boil the tofu skins for 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Let cool.

4 Cut each tofu skin in half. Open each half to make a pouch. Using wet hands, scoop up about 1⁄4 cup (35 g) rice mixture and put into a tofu pouch; do not overfill or the pouch will split. Put the filled pouches, open-side up, on a plate. Tie a green onion length around each tofu pouch. Refrigerate for 1⁄2 hour before serving. Serve with the soy sauce for dipping.

Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.