I can eat these any time and they make perfect travel food- no utensils needed. Chewy rice with the tang of rice wine vinegar and a touch of sugar, smoky slivered shiitakes,minced crunchy vegetables and nutty sesame seeds. This is also a great dish to make with little kids. Their small hands are ideally suited for stuffing the small pockets, and they are perfect lunch box treats- to show their schoolmates.
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.
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.
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!
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.