Brown Bag Sushi

• Twelve 5-by-2-inch Japanese-style fried tofu rectangles (abura-age)
• Boiling water
• 1 1/2 cups reconstituted hon dashi (instant Japanese fish stock), light vegetable stock or water
• 5 tablespoons mirin
• 5 tablespoons Japanese soy sauce
• 3 tablespoons sugar
• 1/4 cup sesame seeds
• Sushi Rice
• Japanese pickled ginger, for serving

1. Put the fried tofu pieces in a large heatproof bowl and pour boiling water over them to cover; drain immediately.
2. When cool enough to handle, squeeze out the water.
3. Cut the rectangles in half crosswise, making 24 almost-square pieces, each with one side that opens to form a pocket.
4. In a large nonreactive saucepan, combine the stock with the mirin, soy sauce and sugar and bring to a boil over high heat.
5. Add the tofu squares and stir to moisten.
6. Cover with a lid that will keep the tofu submerged and simmer gently over low heat for 15 minutes.
7. Transfer to a plate and let cool.
8. Before using, gently squeeze the tofu to release any liquid and pat dry with paper towels.
9. In a small skillet, toast the sesame seeds over moderate heat, stirring, until fragrant, about 3 minutes.
10. Let cool on a plate.
11. Shape about 3 tablespoons of the Sushi Rice into a flattened oval.
12. Slide it into a tofu pocket to just fill it.
13. Repeat with remaining rice and tofu.
14. Cover with a damp cloth until ready to eat.
15. Serve the sushi with a generous pile of pickled ginger and a small bowl of the toasted sesame seeds for dipping.

rectangles, boiling water, water, mirin, soy sauce, sugar, sesame seeds, rice, ginger

Taken from www.foodandwine.com/recipes/brown-bag-sushi (may not work)