Crab Stick and Cucumber Inari Sushi Rolls with Crispy Onion Chips
Crab Stick and Cucumber Inari Sushi Rolls with Crispy Onion Chips
How to Make Delicious Crab Stick Inari Sushi Rolls: Crispy Onion Inari Kimchi Roll Recipe
Experience a delightful twist on inari sushi! These rolls feature a savory filling of crab sticks and fresh cucumber, all wrapped in seasoned sushi rice and seasoned tofu pockets. Topped with crunchy, homemade onion chips, these Inari Kimchi Rolls offer a fantastic combination of textures and flavors. Perfect for a quick lunch, snack, or party appetizer!
Main Ingredients- 1 pack (280g) store-bought rolled inari sushi kit
- 1.5 cups cooked rice (warm)
- 1 cucumber
- 142g imitation crab meat (kani)
- 1 Tbsp toasted sesame seeds
Rice Seasoning and Toppings- 1 Tbsp sesame oil
- 0.3 tsp fine salt (approx. 1/4 tsp)
- 1 Tbsp toasted sesame seeds
- 2-3 Tbsp crispy fried onions or onion flakes (to taste)
- Pinch of dried parsley (optional)
- Mayonnaise, for drizzling
- 1 Tbsp sesame oil
- 0.3 tsp fine salt (approx. 1/4 tsp)
- 1 Tbsp toasted sesame seeds
- 2-3 Tbsp crispy fried onions or onion flakes (to taste)
- Pinch of dried parsley (optional)
- Mayonnaise, for drizzling
Cooking Instructions
Step 1
Gently drain the liquid from the rolled inari pockets included in the kit by lightly rinsing them under running water. Wash the cucumber, then use a vegetable peeler to remove the skin and seeds, and julienne it into thin strips. Lightly season the julienned cucumber with the sushi vinegar provided in the kit. Shred the imitation crab meat into strands and mix it with the tartar sauce (or mayonnaise) from the kit.
Step 2
Season the cooked rice for the sushi rolls. In a bowl, combine 1.5 cups of warm rice with 1 Tbsp sesame oil, 0.3 tsp fine salt, 1 Tbsp toasted sesame seeds, and the seasoned rice mix from the kit (if included). Gently fold and mix with a rice paddle, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed.
Step 3
Lay out one piece of seasoned inari pocket and place a sheet of grilled seaweed (or regular nori) on top. Spread the seasoned sushi rice thinly over the seaweed, covering about two-thirds of the inari pocket. Arrange the julienned cucumber and seasoned crab stick mixture over the rice, leaving about one-quarter of the rice visible at the top edge for a neat finish.
Step 4
Carefully roll up the inari pocket, seaweed, rice, and fillings together. Gently press as you roll to ensure it’s compact and the fillings don’t spill out. Tuck in the edges securely.
Step 5
Slice the rolled inari sushi rolls into bite-sized pieces. To get clean cuts, lightly dampen your knife with water or wrap the roll in plastic wrap before slicing. You can cut them in half or into thirds.
Step 6
Drizzle a thin layer of mayonnaise over the top of each cut inari roll. The mayonnaise acts as a binder for the toppings and adds a creamy, tangy flavor.
Step 7
Finally, generously sprinkle the crispy fried onions or onion flakes over the mayonnaise. This adds a wonderful crunch and savory flavor. A pinch of dried parsley can be added for a touch of color. Your delicious Crab Stick and Cucumber Inari Sushi Rolls with Crispy Onion Chips are now ready to be enjoyed!
