Chewy Seaweed and Crab Stick Inari Sushi
Chewy Seaweed and Crab Stick Inari Sushi
A Special Inari Sushi Recipe with Seaweed and Crab Stick
Tired of the same old inari sushi? We’re introducing a special twist by adding fresh seaweed, generous crab sticks, and bursting tobiko (flying fish roe) for enhanced flavor and nutrition! Enjoy a delightful meal at home with this recipe that perfectly balances chewy textures and diverse tastes.
Main Ingredients- Salted Seaweed (Spaghetti Kudzu) 50g
- Imitation Crab Sticks 140g (1 pack)
- Flying Fish Roe (Tobiko) 25g
- Warm Cooked Rice 2 bowls
- Triangular Fried Tofu Pouches (for Inari Sushi) 140g (approx. 12-14 pouches)
- Furikake (Rice Seasoning) 4g (1 sachet)
- Inari Sushi Seasoning Sauce (included in the kit) 25g
Seasoning & Mixing Ingredients- Mayonnaise 5 Tbsp
- Whole Grain Mustard or French Mustard 1 tsp
- Black Pepper, a pinch (to taste)
- Toasted Sesame Seeds 2 Tbsp
- Mayonnaise 5 Tbsp
- Whole Grain Mustard or French Mustard 1 tsp
- Black Pepper, a pinch (to taste)
- Toasted Sesame Seeds 2 Tbsp
Cooking Instructions
Step 1
First, rinse the salted seaweed (spaghetti kudzu) thoroughly under cold running water 3-4 times to remove excess salt. Drain well. This process removes the saltiness, leaving only the crisp and chewy texture characteristic of seaweed.
Step 2
Shred the imitation crab sticks lengthwise into fine strands using a fork or your fingers. In a bowl, combine about half of the shredded crab sticks with mayonnaise, mustard, a pinch of black pepper, and toasted sesame seeds. Mix well. Set aside the remaining half of the crab sticks for later.
Step 3
Prepare 2 bowls of freshly cooked, warm rice. In a separate bowl, combine the warm rice, the seasoning sauce included in the inari sushi kit, and the toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, to season the rice. If the rice is too hot, it can become mushy, so let it cool slightly before mixing.
Step 4
Add the spaghetti kudzu (seaweed) prepared in step 1 to the reserved half of the shredded crab sticks. Gently mix them together. Avoid overmixing to maintain the crispness of the seaweed.
Step 5
Gently open the fried tofu pouches and fill them about two-thirds full with the seasoned rice. Do not pack the rice too tightly; this ensures a tender bite when eaten.
Step 6
Place the mayonnaise-seasoned crab stick topping prepared in step 2 decoratively on top of each assembled inari sushi.
Step 7
Add the crab and seaweed mixture, gently tossed in step 3, on top of the inari sushi, layering it over the crab stick topping. Arranging it so the seaweed is visible will add a nice visual appeal.
Step 8
Finally, generously top each inari sushi with flying fish roe (tobiko) to complete the dish! The popping texture and subtle brininess of the tobiko, combined with the rich toppings, create an even more vibrant flavor experience. Enjoy your delicious creation!
