Ingredients Jump to Instructions ↓

  1. 1 cup freshly cooked Japanese rice

  2. tamanoi sushinoko

Instructions Jump to Ingredients ↑

  1. Soak the abura-age for a few seconds in boiling water, then drain. Cut it in half, cross-wise, then gently pull it open to make a small pouch. (In my case, since I wanted to make 3 pieces, I cut before boiling.)


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