Cup of Yum
1. Roll and flatten 8 sheets fried tofu pouch (aburaage) using a rolling pin.
2. Bring a small pot of water to a boil and then add the tofu pouches.
3. Place a drop lid on top to help submerge them into the water and boil for 2 minutes.
4. Pour the contents of the pan into a mesh sieve to drain and then wash with fresh cold water. Squeeze the tofu pouches to remove the excess water and transfer them to a chopping board.
5. Cut one edge of the tofu pouch to make an entry point for your fillings.
6. Take a small sauce pan and add 2 tbsp light soy sauce, 200 ml dashi stock, 1 tbsp mirin, 25 g turbinado sugar and bring to boil.
7. Once boiling, add the washed and trimmed tofu pouches.
8. Turn the heat down to a simmer and place the drop lid on top. Simmer until the liquid is reduced to one-third of the original volume.
9. Pour the contents of the pan into a sealable container and leave to cool.
10. Once cool, place the lid on and marinate in the refrigerator for at least one hour, preferably overnight.
11. Mix ½ tsp salt, ¼ tsp sugar and 1 tbsp rice vinegar in a small bowl until the sugar has dissolved, then pour it into 320 g cooked Japanese short-grain rice.
12. Mix until evenly distributed, fan as you mix to help cool the rice down quickly.
13. Once the rice is cool enough to touch, carefully open the tofu pouches.
14. Divide the sushi rice into equal portions for each pouch and then shape into an oval-shaped ball.
15. Push the rice into the pouch.
16. Gently press the rice down using the back of a spoon.
17. Close the pouch by folding over the edge.
18. Flip it over and serve. (If using toppings, following the instructions below.)

Additional toppings

Cup of Yum
1. Instead of folding the edge to seal, trim the excess tofu pouch using scissors.
2. Open the pouch.
3. Place your choice of toppings inside.
4. Enjoy!