Teriyaki Tofu Nigiri with Crispy Shallots

1. Rinse the rice 2-3 minutes under cold water. Drain and add to a saucepan with the water. Heat over medium heat and bring to a simmer. Cover and cook for about 15 minutes, or until all of the liquid has been absorbed and rice is tender. Remove from heat and let it sit for 10 minutes. 2. In a small bowl, mix the rice vinegar with the sugar and salt. After 10 minutes, transfer the rice to a large mixing bowl, add the sweet rice vinegar to the rice and mix gently (you don't want to mash the rice). Cover with a damp towel and let the rice cool for about 1 hour, or until it is not warm anymore. 3. Heat the oil in a deep skillet, or large saucepan. Once hot, add the tofu rectangles (make sure they don't touch each other) and fry for 5-7 minutes, or until the tofu gets a light golden brown color. Remove from the oil and transfer to a plate lined with parchment paper. 4. To the same skillet, add the minced shallots and fry for 3-5 minutes, or until shallots are golden brown. Use a slotted spoon to remove from the oil and transfer to a plate lined with parchment paper to remove excess oil. Set aside. 5. To a non-stick skillet, add the soy sauce, maple syrup, water, rice vinegar, minced ginger, and garlic. Add the fried tofu as well and let simmer over medium heat for about 5 minutes. 6. Dilute the cornstarch and add it to the skillet. Stir until the sauce has thickened and coats the tofu slices. Remove from heat and let cool a few minutes. 7. To assemble: place a strip of nori on a cutting board. Place a slice of teriyaki tofu in the middle (see photo). Using slightly wet hands, take about 1 tbsp of the cooked sushi rice and shape it into a rectangle of 2x1-inch (the same size as your slice of tofu). Place it on top of the tofu. Slightly wet the nori sheet and wrap it tightly around the tofu and rice. Flip and place on a serving plate. Repeat with the remaining tofu and rice. For extra flavor, feel free to brush the tofu with more teriyaki sauce. 8. Top each nigiri with some fried shallots and serve! You can serve at room temperature, or cover with plastic film and refrigerate for about 2 hours before serving. Sushi is best served the same day but will keep for another day in the refrigerator.