Cut the grilled eel into 8 pieces and heat in a microwave at 600W according to package instructions.

Wipe excess oil from the fried tofu using a paper towel. Cut each piece in half and open into a pouch.

In a pot, combine tofu seasoning ingredients and add the tofu. Bring to a boil, cover with a drop lid, and simmer for 10 minutes. Let cool and squeeze out excess liquid.

Mix sushi vinegar seasoning ingredients in a bowl.

Combine cooked rice with sushi vinegar mixture, mixing gently. Add edamame and sansho pepper, and let cool.