Japanese Hand Pockets Filled W/ Rice, Shitakes And Sesame

• 1 can or package (16)Aburage (tofu skin pockets),rinsed thoroughly and squeezed
• 3 cups Cooked sushi rice or short grain brown or white rice, tossed with rice wine vinegar and sugar ( like sushi rice)and cooled
• 1/2 cup dried shiitakes, poached til tender, sliced thin and minced, OR 1-2 cups fresh shiitakes, sauteed and minced*
• 1/4 cup black sesame seeds
• 7/8 package pickled gobo(burdock root)*, sliced crosswise into 1/4 inch pieces OR 1/2 cup sliced carrots, steamed til pierceable, cooled and minced
• 1 package or can of pickled Kampyo(gourd ribbons), finely chopped
• 1/4- 1/2 cup smoked trout or cooked salmon, chopped, OR tobiko(flying fish roe)

1. Thoroughly combine rice through seafood.. Taste and add seasoning if needed.Gently open tofu skin pockets and gently stuff with rice mixture, leaving 1/2" unfilled. Fold over top if packing for travel.
2. Note: If rice has been prepared in advance, refrigerated and hardened, sprinkle with a little water and microwave for 30-60 seconds til room temp and chewy.
3. Notes: All these ingredients can be found in a Japanese store, but you can also choose to use more readily available ingredients(zucchini, beets, celery, sugar snap peas, drained cucumber etc.) No rules!

thoroughly, rice, dried shiitakes, black sesame seeds, carrots, kampyogourd, trout

Taken from food52.com/recipes/16416-japanese-hand-pockets-filled-w-rice-shitakes-and-sesame (may not work)