Spicy Salmon & Creamy Crab Inari Sushi
Sushi rice stuffed inside fried tofu pouches that have been cooked in a dash broth, known as aburaage.
Ingredients
Sushi Rice
- 2 cups uncooked sushi rice
- 2 cups water
- Rice vinegar (included in inari age package)
- Sesame seeds (included in inari age package)
Spicy Salmon Inari Sushi
- Inari Age (seasoned fried tofu pouch)
- Sushi rice (recipe below)
- 100 g sashimi grade salmon
- 1 tsp gochujang
- 2 tbsp Kewpie mayo
- Pinch of aonori
Creamy Crab Inari Sushi
- Inari Age (seasoned fried tofu pouch)
- Sushi rice (recipe below)
- 4 imitation crab sticks
- 3 - 4 tbsp Kewpie mayo
- ΒΌ tsp smoked paprika
- Pinch of aonori
Instructions
Sushi Rice
- Wash the rice for a few times until the water is almost clear. Drain and add water to rice. Put the rice in the rice cooker to cook.
- Add the rice vinegar and sesame seeds packets from the inari age package to the cooked rice and mix. Cool to room temperature.
Spicy Salmon Inari Sushi
- Mix together the gochujang and mayo in a bowl.
- Slice the salmon into bite sized pieces and combine with the gochujang mayo.
- Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with a few spicy salmon pieces and sprinkle aonori on top. Repeat for the rest. Enjoy!
Creamy Crab Inari Sushi
- Shred the crab sticks and place into a bowl. Cut into smaller pieces. Add the mayo and smoked paprika and mix.
- Squeeze out the liquid from the inari age. Wet your hands (this prevents them from sticking to the rice), open up the pouch, and stuff the rice inside. Top off with the creamy crab and sprinkle aonori on top. Repeat for the rest. Enjoy!
