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