Cut the bamboo shoot into 7mm cubes for the base and thin slices for the tip.

Dice the tuna into 7mm cubes.

Prepare the fried tofu by rolling with chopsticks, cutting in half, and opening into pockets. Pour hot water over them, drain, and squeeze out excess moisture.

Mix the inari seasoning ingredients in a microwave-safe container, add the diced bamboo shoot and tofu pockets, cover with plastic wrap, and microwave at 600W for 3 minutes. Flip and let cool before squeezing out excess liquid.

Beat the eggs in a microwave-safe container, add egg seasoning, and mix. Cover with plastic wrap and microwave at 600W for 1 minute. Stir and repeat until set. Wrap in plastic wrap, cool, and dice into 7mm cubes.

Mix cooked rice with sushi vinegar and sesame seeds. Fold in the sliced bamboo shoot gently.

Fill each tofu pocket with 1/8 of the sushi rice mixture, folding the edges inward. Repeat for all pockets.