Fried tofu skin and cucumber topped with a sweet soy glaze and sesame seeds.
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Slice the Japanese cucumber into long, thin matchsticks and set aside.
Carefully open the fried tofu pouches and cut them along the edges to create flat rectangular sheets of tofu skin.
Place a sheet of nori on a bamboo rolling mat, then spread a thin layer of sushi rice evenly over the surface.
Lay the flattened tofu skin over the rice, followed by a handful of cucumber matchsticks in the center.
Roll the mat tightly to form a cylinder, ensuring the tofu skin is visible on the outside or just beneath the top layer.
In a small saucepan, combine soy sauce, mirin, sugar, and cornstarch; simmer over low heat until thickened into a glaze.
Slice the roll into 8 equal pieces using a sharp, wet knife to prevent sticking.
Drizzle the sweet soy glaze over the rolls and garnish generously with toasted sesame seeds.
