Inari Sushi

Rinse the rice until the water runs mostly clear, then cook it with 2 cups water in a rice cooker or covered pot until tender.

While the rice cooks, mix rice vinegar, 2 tablespoons sugar, and salt until dissolved. Fold this seasoning into the hot cooked rice, then let the rice cool until warm.

Pour boiling water over the aburaage to remove excess oil, drain, and gently press dry. Cut each sheet in half crosswise and carefully open each half into a pouch.

Combine dashi, soy sauce, mirin, and the remaining 3 tablespoons sugar in a saucepan. Add the aburaage pouches and simmer gently for 15 minutes, turning once, until the liquid is mostly absorbed.

Let the pouches cool in the pan, then lightly squeeze out excess simmering liquid without tearing them.

Fold sesame seeds into the sushi rice. Fill each tofu pouch with rice, tuck the opening underneath, and serve at room temperature.