Inari Sushi Recipe With Shrimp and Kewpie Mayo
This easy inari sushi recipe makes a dozen seasoned tofu pockets stuffed with sushi rice and shrimp in kewpie mayo. They are great for a small get together, a picnic or a simple lunch!
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 3 cups sushi rice short grain white rice (1 cup uncooked)
- 1 tablespoon white rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 16 pieces shrimp peeled and deveined large (if frozen, thaw shrimp)
- 1 tablespoon vegetable oil for frying
- 1 pinch salt for seasoning shrimp
- 12 pockets seasoned inari (tofu skin pockets)
- ¾ cup Kewpie mayonnaise
- 1 stalk green onion, chopped
- 3 tablespoon sriracha (optional)
Instructions
Make Shrimp Inari Filling
- Sprinkle shrimp with a pinch of salt and toss together. Place a frying pan on medium heat, and add the vegetable oil. Once it's hot, add the shrimp. Cook the shrimp on one side for 40 seconds to 1 minute, then turn over all the shrimp and cook on the other side for another 40 seconds to 1 minute. The shrimp should be soft, but thoroughly white.
- Remove the shrimp from the heat and let them cool for 5 minutes. Remove the tails if there are any, then chop them into small pieces. Place them in a bowl and add in the Kewpie mayo, chopped green onions, and sriracha. Mix the ingredients and set aside.
Make Sushi Rice
- Cook the rice and let it cool in a bowl for about 10 minutes. Add the vinegar, sugar, and ½ teaspoon of salt. Use a rice paddle or a large spatula to mix the three ingredients into the rice. Set it aside.
Assemble Shrimp Inari Sushi
- Remove the tofu pockets from its packaging and gently squeeze them to remove excess liquid. Then set up a work station with the shrimp filling, sushi rice, and tofu pockets next to each other.
- Take a tofu pocket, open it, and push some sushi rice inside. It should be three quarters full. Repeat for all tofu pouches.
- Spoon some of the shrimp filling onto each inari. Gently press the filling on top and add some more of that you make a small hill with the filling. You want it to look packed, but not overflowing.
- Serve inari sushi immediately.
Nutrition
Calories: 157kcalCarbohydrates: 11gProtein: 1gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 285mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 3mgCalcium: 6mgIron: 0.2mg