Spicy Salmon & Creamy Crab Inari Sushi

Lillie @dearnomdiary's avatar
Lillie @dearnomdiary

Ingredients

Sushi rice

  • 2
    cups Sushi rice
    cook with 2 cups of water
  • Rice vinegar
  • Sesame seeds
  • Seaweed
    if desired, shredded

Spicy salmon inari sushi

  • Inari age tofu
  • 100
    grams Sushi grade salmon
  • 1
    tsp Gochujang
  • 2
    tbsp Kewpie mayo
  • pinch
    Anori

Creamy crab Inari sushi

  • Inari age tofu
  • 4
    sticks Imitation crab (or lump crab)
  • 3-4
    tbsp Kewpie mayo
  • 1/4
    tsp Paprika

Instructions

1
Inari is a favorite in Japanese restaurants. It’s easy to make. You can also make this entirely a plant based recipe by leaving off the crab and salmon.
2
Start with the sushi rice. Wash it a few times until the water is almost clear. Drain and add water to rice. Put the rice in the rice cooker to cook.
3
Add rice vinegar and sesame seeds from the inari age package to the rice and mix. Cool to room temperature. You can also just use vinegar alone if desired.
4
Mix together the gochujang and mayo in a bowl. Cut the salmon into bite size pieces.
5
Mix the salmon into the sauce.
6
Shred the crab sticks and place into a bowl. Cut into smaller pieces. Add the mayo and paprika and mix.
7
Squeeze the liquid from the inari age. Wet your hands (prevents sticking to rice), gently put the rice inside the pouch.
8
Top off with spicy salmon and crab. Add aonori if desired.
9
Enjoy!
Lillie @dearnomdiary's avatar
Inari is a favorite in Japanese restaurants. It’s easy to make. You can also make this entirely a plant based recipe by leaving off the crab and salmon.