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1
Whisk the vinegar and sugar together in a small bowl and set aside.
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2
Combine the rice, water, and 1 teaspoon salt in a small saucepan with a tight-fitting lid.
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3
Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan.
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4
(Make sure the towel's edges are folded up well away from the heat.)
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5
Bring to a boil, lower the heat to low, and simmer, covered, for 20 minutes.
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6
Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
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7
Fluff the rice with a fork and transfer it to a large bowl.
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8
Add the vinegar mixture and toss with the rice, using a wooden spoon.
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9
Spread it out on a parchment paper-lined baking sheet.
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10
Fan the rice continuously with a fan or magazine until cooled.
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11
Cover the rice with a damp towel.
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12
Pour about 1 inch of water into a large saucepan and set up a collapsible steamer inside.
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13
Bring the water to boil, put the carrots and mushrooms in the steamer, cover, and steam until tender, about 6 minutes.
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14
Transfer the carrots and mushrooms to a large bowl, add the remaining 2 teaspoons salt, sesame oil, and sesame seeds, and stir to combine.
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15
Let cool.
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16
When the vegetable mixture has cooled, add the cucumber, pickled daikon, lime juice, and lime zest and toss to combine.
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17
Add the rice and, using a rubber spatula, lightly mix with the vegetable mixture.
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18
Set a small bowl of water beside you.
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19
Lightly wet your hands and form the vegetable rice into 12 small football-like shapes.
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20
Stuff the rice into the tofu pockets and press the sides together.
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21
Stuff a few tuffs of radish sprouts in the sides, if using.
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22
Stand the tofu packages up on a serving platter and sprinkle with the sansho.
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23
Serve with pickled ginger, wasabi, and soy sauce.
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24
Cook's Note: Sansho is Japanese-style Sichuan pepper, available at Asian and health food stores.
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25
It's a fragrant, lemony pepper that's literally zippy on the tongue, but without spicy heat.
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26
We use it to finish a variety of dishes, from soups to rice to meats.
