In a small bowl, mix together the sugar, salt, and rice vinegar until completely dissolved.

While the rice is still warm after cooking, slowly incorporate the seasoning. Pour the seasoning bit by bit, mixing in between each addition using a slicing and folding motion. It’s ok to have left over liquid if the rice tastes well seasoned enough. Divide in half and set aside.

First, prepare the tamagoyaki. In a small bowl, combine the egg, sake or water, mirin, and a pinch of salt. Lightly oil a small frying pan and heat to medium heat. Once the pan is hot, pour the egg mixture in the pan and tilt the pan to spread the egg thinly and evenly. When the egg is about halfway cooked, carefully start to roll from one side to the opposite side using a spatula. Remove the tamagoyaki from the pan and slice vertically, creating two strips about 1cm in thickness each, and set aside.

Prepare your tuna and salmon in a similar size. Their lengths should be about the same and also about 1cm in thickness.

On a sushi mat (if you have one), lay down one sheet of nori seaweed shiny side down. Spread half of the sushi rice evenly on the sheet of nori, leaving a space at the top about 3cm wide.

Lay down one leaf of lettuce to cover all the rice. If the lettuce won’t lie flat, you can flatten it by rolling with a rolling pin or by using the heel of your palm.

Slightly below the center of the lettuce, lay down the strip of salmon. Directly above the salmon, spoon on about half of the ikura in a 1cm wide row. Below the salmon, lay down the strip of tuna. You can also place it on top of the salmon, but I found it a bit easier for me to roll when arranged like this. Finally, place one of the strips of tamagoyaki onto the ikura. How you wish to arrange is completely up to you, so feel free to do what works best for you.

Roll tightly from the front, slightly pressing to keep the ingredients in place. Let rest for a few minutes before cutting the sushi into 1cm slices.

Cut the aburaage in half and boil for about 1 minute to remove the oil and help to open the pouches. Strain and rinse with cold water to cool down. Squeeze each pouch individually to remove the excess water and continue to let drip while preparing the marinade.

In a separate container, combine the water, soy sauce, mirin, and sugar. Carefully open each aburaage pouch and arrange the pouches on the bottom of a saucepan. Pour the sauce mixture over the aburaage, making sure to scrape out the sugar that could be stuck on the bottom. Place an otoshibuta or perforated parchment circle over the aburaage and simmer for about 10 minutes and only a little sauce remains. Strain and let cool.

Use the remaining 200g of the sushi rice to fill the inarizushi and portion by the number of aburaage pouches you have. If you used 5 sheets of aburaage, then each inarizushi should have about 20g of rice. If you used 4 sheets, then each should have about 25g of rice. Wet your hands using the excess sauce and squeeze the portions of rice tightly in an oblong ball. Open the aburaage pouch and gently push the rice inside. Continue shaping the inarizushi until the rice is evenly distributed and tuck away the excess flaps.

Repeat step 3 until you’ve finished filling all the aburaage, and the inarizushi is done! 完成です！