This is sweet vegetarian sushi enjoyed by adults and youngsters alike. Serve it alone or in combination with sushi rolled in laver (next recipe) and garnish your platter or lunchbox with red pickled ginger or other sharp, bright pickles.
Quickly blanch the slices of fried bean curd in boiling water to remove excess oil. Drain the slices and pat them dry with paper towels. While they are still warm, cut each slice in half, across its width. Place a slice of the bean curd on the open palm of one hand and slap down on it with the other. From the cut edge, gently pry open the fried bean curd to form a deep pocket or bag. Repeat this slap-and-pry procedure for each of the remaining pieces.
In a wide-mouthed saucepan, combine
Sprinkle the rice with the seasoned vinegar and toss it gently with a wooden spoon while fanning it with a stiff fan or piece of cardboard. This helps cool the rice to room temperature while avoiding condensation from the steam. Dry roast the sesame seeds ( for details) and toss them into the rice. Add the chopped lotus root and/or pickled ginger and toss them with the rice. Dampen your hands slightly with cold water, and divide the seasoned rice into 8–10 balls. Stuff each of the bean curd bags with one of these balls.
Arrange the sushi-stuffed pillows, seams down, on a large platter and serve them at room temperature. They can be made many hours in advance and kept in a cool spot, but do not refrigerate them.
© 1986 Elizabeth Andoh. All rights reserved.