2 cups cooked sushi rice
3 tablespoons sesame seeds
1 cup fish stock (dashi), may substitute chicken stock
¼ cup soy sauce, plus extra for serving
3 tablespoons rice wine
3 tablespoons sugar
½ teaspoon salt, or to taste
4 deep-fried tofu cakes (abubrage) , cut in half
- Mix sesame seeds into sushi rice in a large bowl. Set aside.
- Place stock, soy sauce, rice wine, sugar, and salt in a medium saucepan. Bring to a boil over high heat and add tofu cakes. Reduce to a simmer and cook, covered, until liquid is almost absorbed completely. Remove tofu and cool slightly.
- Open cooked tofu pouches with hands and stuff each with a small amount of reserved rice. Top with extra sesame seeds if desired. Serve with soy sauce.