Vegetarian Inari Zushi
3 1/2 cup cooked sushi rice
1 package of fresh aburage fried tofu sheet package(containing 5 pieces)- found in the refrigerator tofu section in your local Japanese or Chinese market. (Canned varieties may contain wheat soy sauce and who wants canned fried tofu anyway, yuck.)
3 1/2 tbsp sugar (or slightly less, to taste)
2 1/3 tbsp wheat-free tamari like San-J low sodium
3 1/2 tbsp water

1 tbsp light sesame seeds
1 tsp kurogoma black sesame seeds
pickled ginger for garnish if desired

Start your sushi rice in the rice cooker.

Cut your Aburage in half so you have two pouches ready for use. Bring a pan of water to boil and add your fried tofu pouches, submerging them beneath the boiling water for two minutes or so. Take off burner and drain, submerge in cold water and then drain again.

Combine your sugar, water, and tamari in the same pan (cleaned). Bring it to a boil, then add your drained aburage to the boiling flavored liquid. Lower the temperature and simmer the fried tofu in the liquid until it has all absorbed into the tofu.

Get your rice and sprinkle it with light sesame seeds (toasted). If the rice sticks to your hands, get a dish filled with water and a healthy splash of vinegar to periodically dip your hands into. Grab a portion of rice (about the size of an egg) and fill the individual aburage pouch with rice. Sprinkle with black sesame seeds and add a piece of pickled ginger or two if you like. Continue until all the pouches are filled. Enjoy!