1 cup rice (pref. Japanese or Short grain)
5tablespoon rice vinegar
3tablespoon superfine/castor sugar
1 teaspoon sea salt
2tablespoon toasted black sesame seeds
pink pickled ginger
4 halves of aburage (flat fried tofu) per person they are often packaged already cut in half and ready to use
The aburage, black sesame seeds, rice vinegar and pickled ginger can be found at an asian supermarket.
Toast sesame seeds by heating in a non-stick pan until they start to jump then remove from heat,set aside.
Wash the rice in a saucepan and drain carefully, making sure the rice doesn't escape, then cover rice with 2 1/2 cups of water. Let the rice soak for about half an hour. Put a lid on the pan and heat on high until it is nearly boiling, reduce heat to the lowest heat setting. Cook for 15 mins, remove from heat and stand without removing the lid for 10 mins.
While the rice is cooking place rice vinegar, vegan sugar and salt in a small pan gently heat until the vegan sugar and salt has desolved take off heat and allow to cool, and set aside.
Once rice has stood for 10 mins sprinkle the vinegar solution and sesame seeds and fold in, cover with a damp tea towel. place aburage in a bowl and cover with boiling water, drain and cool enough to handle, gently tease open each half to make a pouch.
The rice should be cool enough to handle, gather a small handful of rice and stuff the aburage put a little pickled ginger in the pouch then fold over the end to seal then stand the pouch on the sealed end. Repeat for all pouches. Serve with miso soup or on its own. Kids love em