Decadent Crab Stick Mayo Inari Sushi
#InariSushi #CrabStickRecipe #MayoDippingSauce #CrabMayoInari #SpicyBulDakInari #SpicyCheongyangInari
After a long time, I’ve created a fusion dish that’s not quite Korean, not quite Japanese, but something uniquely delicious! Inspired by the popular ‘stuffed’ Inari sushi, I used plenty of fried tofu pouches and leftover seasoned vinegar (called ‘chodori’ in Japanese cuisine) from a recent sashimi order. This recipe features a generous topping of crab stick mayonnaise, creating delightful ‘stuffed’ Inari sushi. I made a basic crab stick mayo, then created a spicy BulDak (fire chicken) sauce version, and a zesty Cheongyang chili version with finely chopped red and green peppers. I also made some sea urchin Inari sushi using sea urchin purchased for Christmas. This recipe offers a variety of flavors to suit every palate!
Crab Stick Mayo Ingredients
- 286g imitation crab sticks (shredded)
- 2 Tbsp fermented pollock roe (adds a savory depth)
- 5 Tbsp mayonnaise
- 2 Tbsp honey (for a touch of sweetness)
- 1 tsp seasoned salt (or to taste)
- 3 grinds of black pepper (freshly ground is best)
- 1 Tbsp lemon juice (for brightness)
- 2 cups cooked rice
- 2 Tbsp seasoned vinegar (chodori – for sushi rice)
- 1 Tbsp seasoned seaweed flakes (for garnish and flavor)
Inari Sushi Base Ingredients
- 2 fried tofu pouches for sushi (adjust quantity as desired)
- Cooked rice (seasoned withchodori)
- Prepared crab stick mayo topping (as much as you like)
BulDak Crab Stick Mayo Inari Sushi Ingredients
- 3 Tbsp prepared crab stick mayo
- 1 tsp BulDak sauce (adjust for spice level)
- 2 fried tofu pouches for sushi
- Cooked rice (or fried rice) as desired
Cheongyang Crab Stick Mayo Inari Sushi Ingredients
- 4 Tbsp prepared crab stick mayo
- 1 Tbsp finely chopped Cheongyang and red chili peppers (for a fresh kick)
- 2 fried tofu pouches for sushi
- Cooked rice (or fried rice) as desired
Sea Urchin Inari Sushi Ingredients
- Cooked rice as desired
- 4 Tbsp fresh sea urchin (uni)
- 2 fried tofu pouches for sushi
- 2 fried tofu pouches for sushi (adjust quantity as desired)
- Cooked rice (seasoned withchodori)
- Prepared crab stick mayo topping (as much as you like)
BulDak Crab Stick Mayo Inari Sushi Ingredients
- 3 Tbsp prepared crab stick mayo
- 1 tsp BulDak sauce (adjust for spice level)
- 2 fried tofu pouches for sushi
- Cooked rice (or fried rice) as desired
Cheongyang Crab Stick Mayo Inari Sushi Ingredients
- 4 Tbsp prepared crab stick mayo
- 1 Tbsp finely chopped Cheongyang and red chili peppers (for a fresh kick)
- 2 fried tofu pouches for sushi
- Cooked rice (or fried rice) as desired
Sea Urchin Inari Sushi Ingredients
- Cooked rice as desired
- 4 Tbsp fresh sea urchin (uni)
- 2 fried tofu pouches for sushi
- 4 Tbsp prepared crab stick mayo
- 1 Tbsp finely chopped Cheongyang and red chili peppers (for a fresh kick)
- 2 fried tofu pouches for sushi
- Cooked rice (or fried rice) as desired
Sea Urchin Inari Sushi Ingredients
- Cooked rice as desired
- 4 Tbsp fresh sea urchin (uni)
- 2 fried tofu pouches for sushi
Cooking Instructions
Step 1
Prepare the main ingredients for the crab stick mayo: imitation crab sticks and fermented pollock roe for added flavor.
Step 2
Finely shred the imitation crab sticks using chopsticks or your fingers. Once shredded, add the fermented pollock roe and mix well.
Step 3
In a bowl, combine the shredded crab stick and pollock roe mixture with 5 tablespoons of mayonnaise for creaminess and 2 tablespoons of honey for sweetness.
Step 4
Add 3 grinds of freshly ground black pepper for aroma, 1 teaspoon of seasoned salt for taste, and 1 tablespoon of lemon juice for a refreshing zest. Mix all ingredients thoroughly until well combined. This creates the basic crab stick mayo sauce, which will be used in various ways.
Step 5
Take some of the prepared basic crab stick mayo and mix in finely chopped Cheongyang and red chili peppers (about 1 tablespoon). Stir well to create the spicy Cheongyang crab stick mayo.
Step 6
In another bowl, take more of the basic crab stick mayo and add about 1 teaspoon of BulDak sauce. Be aware that even a small amount can be quite spicy and significantly changes the flavor. Add more if you prefer it spicier.
Step 7
You now have three delicious variations of crab stick mayo toppings ready for your Inari sushi: the classic crab stick mayo, the spicy BulDak crab stick mayo, and the zesty Cheongyang crab stick mayo. Each has its unique appeal!
Step 8
Fresh sea urchin (uni) is also prepared as a topping for Inari sushi. Some will be used for the sushi, and the rest can be enjoyed as is – it’s quite generous and delicious on its own!
Step 9
Use plain, unseasoned fried tofu pouches for making Inari sushi pockets. To create the pocket shape, carefully make a slit along the top edge of each pouch. Gently open the pouch along the slit to create a space for the filling without tearing it. (If using seasoned Inari pouches, you would still open them to fill with rice.)
Step 10
The sushi rice is seasoned with the leftover ‘chodori’ (seasoned vinegar) and mixed with seasoned seaweed flakes for added flavor and texture. If you don’t have ‘chodori’, you can make a simple sushi vinegar by mixing sugar and rice vinegar in a 1:1 ratio and mixing it with the rice. Alternatively, the seasoning packet that comes with pre-seasoned Inari sushi pouches can be used. For the Cheongyang crab stick mayo Inari sushi, I’ve also prepared some leftover fried rice as a base.
Step 11
Carefully fill 6 of the prepared tofu pouches generously with the seasoned sushi rice. Fill the remaining pouch with fried rice for a special fried rice Inari sushi.
Step 12
Now, top each Inari sushi pouch according to its flavor. For the seasoned rice Inari sushi, top two with the classic crab stick mayo, and another two with the BulDak crab stick mayo. Generously top the remaining two with fresh sea urchin. Finally, top the fried rice Inari sushi with the Cheongyang crab stick mayo. You’ve now transformed your Inari sushi into three delicious crab stick mayo variations and one decadent sea urchin Inari sushi!
Step 13
For side dishes, I’ve prepared chilled radish pickle soup, seasoned radish pickle salad, braised quail eggs, stir-fried anchovies, seasoned shredded squid, and fresh kimchi made from young cabbage leaves. I’ve also sprinkled black sesame seeds over the classic, Cheongyang, and BulDak crab stick mayo Inari sushi for an extra touch of flavor and visual appeal. Behold the ‘stuffed’ Inari sushi feast, ready to be enjoyed!
