Delicious Crab Stick & Inari Sushi Rolls
Delicious Crab Stick & Inari Sushi Rolls
Inari Sushi Topped Generously with Crab Sticks
While inari sushi is delicious on its own, topping it generously with crab sticks and cucumber creates a visually appealing and incredibly tasty meal. It’s a delightful treat for both your eyes and your palate.
Main Ingredients- Cooked Rice 200g (approx. 1 bowl)
- Store-bought Inari Sushi Kit 1/2 pack
- Imitation Crab Sticks 2 sticks
- Cucumber 1/2 piece
Topping Seasoning- Mayonnaise 2 Tbsp
- Salt 1 tsp (for salting cucumber)
- Sugar 1/2 tsp (for topping mix)
- Black Pepper 1/3 tsp
- Sesame Oil 1/2 Tbsp
Optional Ingredients- Black Sesame Seeds a pinch (for garnish)
- Mayonnaise 2 Tbsp
- Salt 1 tsp (for salting cucumber)
- Sugar 1/2 tsp (for topping mix)
- Black Pepper 1/3 tsp
- Sesame Oil 1/2 Tbsp
Optional Ingredients- Black Sesame Seeds a pinch (for garnish)
Cooking Instructions
Step 1
Start by thoroughly washing the cucumber. Then, carefully peel it using a vegetable peeler, creating thin ribbons. This step removes any bitterness or tough skin, ensuring a pleasant texture.
Step 2
Cut the peeled cucumber into thin matchsticks, approximately 0.3cm thick. Thinly julienned cucumber will absorb seasonings well and provide a nice crunch.
Step 3
In a bowl, lightly toss the julienned cucumber with 1 teaspoon of salt. This process, called ‘salting,’ draws out excess water from the cucumber, making it crispier and less watery. Let it sit at room temperature for about 15 minutes.
Step 4
After the cucumber has rested, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Removing excess moisture is crucial to prevent the sushi from becoming soggy and to allow the flavors to meld properly.
Step 5
Gently shred the imitation crab sticks lengthwise into smaller pieces. Avoid finely chopping; shredding preserves the texture and makes the crab more appealing in the topping.
Step 6
Combine the squeezed cucumber and shredded crab sticks in a mixing bowl. Add 2 tablespoons of mayonnaise, 1/2 teaspoon of salt (for the topping mix), 1/3 teaspoon of black pepper, and 1/2 tablespoon of sesame oil. Gently mix everything together until well combined.
Step 7
It’s best to use warm rice. If you’re using pre-cooked or leftover rice, gently warm it in a microwave until it’s at a comfortable temperature. This helps the seasoning mix into the rice better.
Step 8
Lightly rinse the inari sushi pockets under running water and gently squeeze out any excess liquid. Using square-shaped inari pockets specifically designed for sushi makes shaping and topping much easier.
Step 9
In a bowl with the warm rice, add the seasoned vinegar mix (usually a combination of vinegar, sugar, and salt) and the dried vegetable flakes provided in the inari sushi kit. Mix gently with a rice paddle or spatula, being careful not to mash the rice grains. Ensure each grain is evenly coated.
Step 10
Carefully open each inari pocket. Fill about two-thirds of the pocket with the seasoned rice, leaving some space at the top for the topping.
Step 11
For easier filling and a neater presentation, you can shape the rice into a slightly rounded form before placing it into the inari pocket. Avoid packing the rice too tightly, as this can make the sushi tough.
Step 12
Once the rice is in place, generously spoon the crab and cucumber topping mixture over the rice, filling the remaining space. For a decorative finish, sprinkle a pinch of black sesame seeds over the top. Your delicious crab stick inari sushi is now ready!
Step 13
The sweet and tangy flavor of the inari sushi, combined with the refreshing crunch of cucumber and the tender crab stick, creates a wonderfully balanced and satisfying bite. The cucumber also helps cut through any richness, making these sushi rolls incredibly moreish. Enjoy your delightful creation!
