Steps

1. Cut 3 fried tofu pouches into 3 equal pieces.
   🕒 00:52
2. Carefully open the cut fried tofu pouches to create pockets. (This is the key! If there's a hole in the middle, it can be closed later.)
   🕒 01:23
3. In a frying pan, combine 2 tbsp soy sauce, 150ml water, and 3 tbsp sugar. Mix well.
   🕒 01:49
4. Bring the simmering liquid to a boil. (This is the key! Preparing the simmering liquid thoroughly beforehand ensures the fried tofu absorbs flavor evenly.)
   🕒 02:38
5. Add the cut fried tofu pouches to the boiling liquid. (This is the key! Blanching is not necessary, but you can do it if you prefer. Using a wide frying pan prevents the tofu pouches from overlapping and ensures even flavor absorption.)
   🕒 02:47
6. Reduce heat and simmer until the fried tofu pouches have absorbed the flavor.
   🕒 03:22
7. Flip the fried tofu pouches several times during cooking to ensure even flavor distribution.
   🕒 03:32
8. Remove the fried tofu pouches that have absorbed the simmering liquid. If there is any remaining liquid in the pan, pour it over the pouches.
   🕒 04:07
9. Let the cooked fried tofu pouches cool down.
   🕒 04:28
10. In a bowl, combine 2 tbsp rice vinegar, 2 tsp sugar, and 2/3 tsp salt.
    🕒 04:32
11. Lightly microwave the seasoning mixture in the bowl until the sugar and salt are completely dissolved. Mix well. (This is the key! The sugar suppresses the acidity, resulting in mild and moist sushi rice.)
    🕒 05:07
12. Pour the prepared sushi vinegar over the 350g warm cooked rice.
    🕒 05:28
13. Quickly mix the rice and sushi vinegar together, cutting motion style.
    🕒 05:44
14. Divide the sushi rice into 9 portions.
    🕒 06:07
15. Lightly wrap your palms with plastic wrap and gently shape each portion of sushi rice into an oval.
    🕒 06:15
16. Gently open the mouth of the cooled fried tofu pouch.
    🕒 06:38
17. Stuff the shaped sushi rice into the fried tofu pouches. (This is the key! Wetting your hands makes the process easier.)
    🕒 06:46
18. You can also fold the bottom of the fried tofu pouch to tuck in the sushi rice, allowing it to peek out.
    🕒 07:15
19. Optionally, wrap the sushi rice with shiso leaves or pickled ginger before stuffing it into the fried tofu pouch.
    🕒 07:34
20. Arrange the Inari Sushi on a plate and sprinkle with white sesame seeds if desired. Completed!
    🕒 08:29