1. Combine the rice vinegar, water, sugar, and dashi powder and stir until the dashi powder has dissolved. Set aside.
2. Wash the rice in a heavy bottom pot gently scrubbing the rice with your hands. Drain the water and repeat a couple of times until the water drains clear. Drain the water completely. 
3. Add 1 cup plus 2 Tablespoons of water to the drained rice and bring the rice to a simmer over medium heat. Stir the rice gently with a fork or spatula to loosen any bits stuck to the bottom. 
4. Cover the pot with a lid and lower the heat to medium low. Cook for 10 minutes. Stir the rice once more, cover again, and lower the heat to low. Cook for 8 minutes. (The rice should be fully cooked, if not, add a couple tablespoons of water and continue cooking with a lid on low for 5-7 more minutes.)
5. Turn off the heat and let the rice rest for 5 minutes.
6. Scoop the rice into a large bowl and sprinkle with the rice vinegar. Using a chopping motion with a spatula, mix and cool the rice for a minute. Set the rice aside to cool to room temperature.

In the meantime, prepare the add-ins:

1. Crack the egg into a small bowl and whisk. Set aside.
2. Heat a nonstick skillet over medium heat for a couple minutes. Add the oil to the pan. Take a paper towel and crumple it. Use the paper to wipe the oil around the pan, leaving just a thin film of oil. (Keep the paper towel to wipe the pan again after the crepe is made.)
3. Add 2 Tablespoons of the egg to the pan and swirl it to cover the bottom of the pan. Keep swirling until you don’t have any more liquid egg to swirl.
4. Cover the pan with a lid and cook the egg for 20 seconds and then take the lid off.
5. Blow onto the egg. (The edge will lift up). Flip the egg with chopsticks or a spatula and cook the other side for another couple of seconds.
6. Transfer the egg crepe to a plate and repeat. Set the crepes aside to cool slightly. Then cut the egg into 5-6 strips and then cut across the strips to create small pieces. Set aside in a bowl.
7. Cut the crab stick into 5 bite sized pieces and then lightly shred it with your hands and add it to the bowl with the egg crepe.
8. Slice the cucumber in half and scoop out the seeds with a small spoon. Then slice the cucumber into thin pieces and then stack the slices. Cut across the cucumber into matchsticks. Finally cut the matchsticks into a small dice and add it to the other ingredients.
9. Cut the daikon pickles in the same way as the cucumber so it’s a small dice. Add the pickles to the bowl.

Assemble the Inarizushi:

1. Once the rice has cooled, add the other ingredients including the sesame seeds. Mix the rice gently.
2. Open the can of inari and gently squeeze the inari to eliminate excess liquid.
3. Open the pocket of the inari gently with your fingers and stuff it with several tablespoons of the rice mixture using your hands. (it’s very fragile and tears easily.)
4. Set it aside on a platter and continue stuffing the rest of the inari pockets. You will use the entire can and may have some rice leftover.
5. Serve the stuffed inarizushi right away or within a couple of hours.