Konjac Tofu Crab Stick Inari Sushi 4

Cut the konjac, tofu, crab sticks, and inari pockets into bite-sized pieces.

Blanch the konjac in boiling water for 2 minutes, then drain well.

Remove excess water from the tofu using a paper towel and crumble it.

Blanch the inari pockets in hot water, then squeeze out the oil.

In a large bowl, combine the konjac, tofu, crab sticks, and cooked rice. Mix well.

Season with sushi vinegar, salt, and sugar to taste.

Stuff the mixture into the inari pockets to finish.