Prepare the fried tofu by cutting each piece in half and opening into pockets. Pour boiling water over them and drain. Squeeze out excess water.

Simmer tofu pockets in a mixture of sugar, mirin, soy sauce, and water for 10 minutes. Let cool.

Mix egg with sugar and salt in a microwave-safe bowl. Microwave for 50–60 seconds until semi-cooked, then stir into crumbles. Let cool.

Cook ground chicken with sake, mirin, soy sauce, ginger, and water over medium heat until crumbled and cooked through. Let cool.

Slice shiso leaf into thin strips and cucumber into thin slices. Sprinkle cucumber with salt, let sit for 10 minutes, then squeeze out excess water.

Cut salmon into 1cm cubes and mix with ponzu soy sauce.

Prepare sushi rice by mixing cooked rice with sugar, salt, vinegar, and sesame seeds.

Fill each tofu pocket with sushi rice, folding the edges inward to seal. Make 8 inari sushi pieces.