Roll the tofu puffs with a rolling pin a couple of times to flatten them.

Cut one side of each tofu and boil the tofu in some hot water for a minute to remove the excess oil. Drain well.

In a pot, place the 1.5 cups water, 3 Tbsp Japanese soy sauce and 3 Tbsp sugar. Bring to a boil.

Once it boils, add the puffed tofu and cook for about 10 minutes.

Drain the tofu pouches and let it cool down for at least an hour while you cook the sushi rice.

You can also prepare the tofu pouches, one day in advance.

Wash the rice and soak it for 30 minutes.

After 30 minutes, drain and place the rice and a cup of water in a rice cooker and cook as per normal.

Once the rice is cooked, place it on a large platter and mix in the flavoring.

You can fan (with a magazine or baking sheet) the rice if you need to use it immediately OR you can just cover the rice with a damp cloth if you are using it later.

Once the rice is at room temperature, make 10 small oblong rice balls (there may be leftover rice).

Stuff the rice inside the tofu pouches.

At this stage, the sushi is ready and these vegetarian sushi can be serve with wasabi and some japanese soy sauce.

If you want to take the sushi a step further, you can make the topping as follow.

In a bowl, mix all the four ingredients.

Place a teaspoon of this filling on top of the Inari sushi

Top with sesame seeds or chili flakes.