This spicy shrimp inari sushi is something I’ve posted before on the blog, over a decade ago. But it’s also something I make regularly in my everyday life – for New Year’s, for potlucks, even occasionally for dinner (because I almost always have inari age in my fridge!)
It’s delicious, and it’s easy to make – you really cannot go wrong with this one (unless you’re allergic to shrimp, but then you can make the spicy mushroom inari instead!)
Today’s Question of the Day: Have you ever tried inari sushi?
Spicy Shrimp Inari
Makes 12 pieces
- 1 package inari age (inari pouches)
- 3 cups sumeshi
- 12 medium cooked shrimp
- 1/4 cup mayonnaise
- 1 tbsp Sriracha sauce
- 3 stalks green onion, chopped
- 1 tbsp sesame seeds
- Cook sushi rice.
- Prepare the inari according to the directions on the package. (Some require no preparation, while some say you should boil the pouch of inari for a few minutes before using them.)
- Mix the mayonnaise and Sriracha sauce until well blended.
- Stuff each pouch of inari with about 1/4 cup of rice.
- Push a shrimp into the middle of each stuffed inari.
- Scoop a little spicy mayonnaise over the shrimp.
- Sprinkle chopped green onion and sesame seeds over the sauce.
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