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Inari Sushi

Fried tofu pockets filled with sushi rice and a selection of toppings. In this recipe we are making 5 variations with tempura scallops, spicy tuna, kinshi tamago (shredded egg crepe), seaweed salad, and imitation crab. Make this recipe with your choice of favorite toppings!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: asian, asian recipe, japanese, sushi
Servings: 2 People (5 pieces each)

Ingredients

  • 1 package fried tofu packets (inari age)
  • 1 7.4 oz-package microwavable rice I used the Nishiki brand in this recipe
  • 1 tsp rice vinegar
  • ¼ tsp sugar
  • 1/2 cup imitation crab shredded
  • 1/2 cup seaweed salad
  • 1-2 tsp tobiko fish eggs for topping
  • 1 tsp sesame seeds for topping

For the Spicy Tuna Filling

  • ¼ lb raw ahi tuna sashimi grade, 1/2" pieces
  • 2 tbsp Japanese mayo
  • 1-2 tbsp sriracha to taste
  • 1 tsp sesame oil

For the Tempura Scallops Filling

  • ¼ lb scallops rinsed and towel dried
  • 1/4 cup prepared tempura batter made from scratch or boxed
  • high heat oil for frying enough to cover the scallops

For the Kinshi Tamago (shredded egg crepe) filling

  • 2 large eggs
  • ½ tbsp mirin
  • ½ tsp cornstarch
  • ½ tsp cold water
  • 1 pinch salt
  • spray oil

Instructions

Spicy Tuna Filling

  • Combine tuna pieces, Japanese mayo, sriracha, and sesame oil. Taste and adjust ingredients if necessary.

Tempura Scallops

  • Ensure the scallops are completely dry
  • Heat oil to 320ºF or until the oil bubbles when you place the tip of the chopstick in it
  • Dip each scallop into the tempura batter, run along the side of the bowl to remove excess, and place into oil. Allow to cook until browned (around 2 minutes)

Kinshi Tamago (Shredded Egg Crepe)

  • Mix together corn starch and cold water until well combined
  • In a separate bowl, combine egg, mirin, and salt. Scramble well using chopsticks
  • Add corn starch water mixture to the egg mixture. Mix until combined
  • Heat a nonstick pan over medium heat
  • Spray cooking oil and add a thin even layer of the egg mixture
  • Cook until surface is set and remove from pan
  • Once cooled, slice into very thin strips about 2-3 inches in length

Preparing the Sushi Rice

  • Microwave instant rice according to package
  • Add 1 tsp of rice vinegar and ¼ tsp of sugar. Mix well
  • Once rice is cooled enough to touch, shape about 2 tbsp of rice into oval-like balls which are roughly the size of the inari fried tofu pockets

Preparing the Inari Sushi

  • Drain inari age packets and pat dry
  • Use a chopstick to carefully open each pocket
  • Place 1 rice ball into the bottom of the pocket, slightly flatten to fill shape. Repeat for all 10 pieces.
  • Add seaweed salad to fill the remainder of the first 2 pockets. Top with sesame seeds.
  • Add imitation crab to fill the remainder of the next 2 pockets.
  • Add kinshi tamago shredded egg to the next 2 pockets. Top with tobiko fish eggs.
  • Add spicy tuna mixture to the next 2 pockets. Top with tobiko fish eggs.
  • Carefully add tempura scallops to the last 2 pockets. Top with tobiko fish eggs.