Although I have forever loved inari sushi in it’s simplest form, I always look for delicious ideas to spruce up my old favorite.
Several weeks ago, I was at Whole Foods and I needed something quick for lunch, so I stopped by the sushi section. (Yes, I eat store bought sushi. It’s not all bad.) I bought a tray of inari sushi which had shrimp and spicy mayonnaise on top. Of course I was a little skeptical, but my skepticism was unfounded. The sushi was amazing.
Then and there, I vowed to replicate the sushi for Sushi Day. This combination is far too delicious to keep to myself. It is a simple, easy recipe that almost anyone will love. (yesterday I made a double batch in less than an hour, including the cooking time for the rice.) The spiciness of the sauce can be adjusted to suit your tastes, and the shrimp can be omitted for vegetarians. This inari sushi is guaranteed to be a crowd pleaser.
- 1 package abura 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.