Set up Nomiku water bath and turn temperature to 62°C (143.6°F).
In a freezer-safe zip bag, add pork toro, sake, soy, mirin, and sugar. Seal using the water displacement method. Sous vide for 2 hours.
Remove pork toro from water bath and slice thin. Microwave the blocks of mochi in the microwave for 20 seconds to soften. Cut each block of mochi into 4 equal sized cubes. Wrap thinly sliced pork toro around a block of mochi and skewer.
Brush the sake mixture from the bag onto the skewers and grill over medium-high heat, flipping regularly. It’s ready when the mochi is puffed up and brown