Steps

1. Cut 4 fried tofu pouches in half.
   🕒 00:50
2. Open the cut fried tofu pouches into pocket shapes.
   🕒 00:52
3. Pour hot water over the fried tofu pouches to remove excess oil.
   🕒 00:55
4. Drain in a colander, cool with cold water, and thoroughly squeeze out the moisture.
   🕒 01:01
5. Arrange the blanched fried tofu pouches in a frying pan.
   🕒 01:08
6. Add 100ml water, 2 tbsp all-purpose soy sauce, and 1 tsp sugar to the pan and bring to a boil.
   🕒 01:15
7. Cover with a drop lid and simmer over low heat for 10-15 minutes until the liquid is mostly absorbed. (Key Tip!) Leaving a slight amount of liquid will result in a more delicious outcome.
   🕒 01:50
8. Transfer the simmered fried tofu pouches to a tray and let them cool.
   🕒 02:17
9. In a bowl, combine 1.5 tbsp vinegar, 2 tsp sugar, and 1/4 tsp salt to make sushi vinegar.
   🕒 02:30
10. Pour the sushi vinegar over 350g warm cooked rice and mix by cutting the rice.
    🕒 02:47
11. Mix while cooling the rice.
    🕒 03:00
12. Lightly squeeze the cooled fried tofu pouches to remove excess simmering liquid.
    🕒 03:11
13. Cut the squeezed fried tofu pouches in half.
    🕒 03:28
14. Wet your palms with the simmering liquid from the fried tofu pouches.
    🕒 03:36
15. Form the vinegared rice into bite-sized balls.
    🕒 03:41
16. Stuff the formed vinegared rice into the cut and opened fried tofu pouches.
    🕒 03:44
17. Gently shape them into triangles by aligning the corners.
    🕒 03:49
18. Arrange on a plate with the seam side down to complete.
    🕒 04:01
19. (Key Tip!) Mixing blanched and chopped nanohana (rapeseed blossoms) or chopped pickled daikon (shibazuke) into the vinegared rice will create even more delicious variations.
    🕒 04:08