Delicious Inari Sushi with Special Stir-Fried Fish Cakes
Delicious Inari Sushi with Special Stir-Fried Fish Cakes
HACCP Certified Fish Cake Inari Sushi (Gochujang & Soy Sauce Versions)
Enjoy a delightful inari sushi experience with our recipe featuring savory stir-fried minced fish cakes. While the original is delicious, customizing with various toppings elevates the flavor even further. This recipe offers two flavorful variations: a spicy gochujang (red chili paste) version and a rich soy sauce version, both made with high-quality HACCP-certified fish cakes.
Inari Sushi (Serves 2)- 1 store-bought inari sushi kit
- 370g cooked rice (approx. 2 bowls)
✨ Savory Soy Sauce Stir-Fried Fish Cake- 2 sheets square fish cakes (HACCP certified)
- 2 Tbsp soy sauce (do not use soup soy sauce)
- 1 Tbsp sugar (can be substituted with corn syrup or rice syrup)
- 1 Tbsp oyster sauce (HACCP certified)
- 3 Tbsp water
🌶️ Sweet & Spicy Gochujang Stir-Fried Fish Cake- 2 sheets square fish cakes
- 1 Tbsp gochujang (Korean red chili paste)
- 2 Tbsp gochugaru (Korean red chili flakes)
- 1 Tbsp sugar (can be substituted with corn syrup or rice syrup)
- 1 Tbsp soy sauce
- 2 Tbsp water
- 2 sheets square fish cakes (HACCP certified)
- 2 Tbsp soy sauce (do not use soup soy sauce)
- 1 Tbsp sugar (can be substituted with corn syrup or rice syrup)
- 1 Tbsp oyster sauce (HACCP certified)
- 3 Tbsp water
🌶️ Sweet & Spicy Gochujang Stir-Fried Fish Cake- 2 sheets square fish cakes
- 1 Tbsp gochujang (Korean red chili paste)
- 2 Tbsp gochugaru (Korean red chili flakes)
- 1 Tbsp sugar (can be substituted with corn syrup or rice syrup)
- 1 Tbsp soy sauce
- 2 Tbsp water
Cooking Instructions
Step 1
**[Prepare Ingredients for Soy Sauce Fish Cake]**
Gather the key ingredients for the fish cake stir-fry: HACCP-certified square fish cakes, HACCP-certified oyster sauce, sugar (or corn syrup/rice syrup), soy sauce, and water. A quick tip: use regular soy sauce for this recipe, as soup soy sauce can alter the color and flavor negatively.
Step 2
**[Make Soy Sauce Fish Cake Seasoning]**
In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, and 3 tablespoons of water. Whisk well until all ingredients are evenly mixed to create the seasoning sauce. Preparing this in advance will make the cooking process smoother.
Step 3
**[Prepare the Fish Cakes]**
Cut the square fish cakes into bite-sized pieces, about 0.5 cm square. Briefly blanch them in boiling water to remove any impurities. Drain them thoroughly in a colander; this helps prevent oil splattering during cooking and removes any fishy odor.
Step 4
**[Stir-fry Fish Cakes Until Golden]**
Heat a lightly oiled pan over medium heat and add the prepared fish cakes. Stir-fry them until they turn a golden brown color. Slightly browned fish cakes add a deeper flavor.
Step 5
**[Simmer with Soy Sauce Seasoning]**
Add the pre-made soy sauce seasoning mixture to the golden-brown fish cakes. Increase the heat to high and stir-fry quickly until the sauce thickens and coats the fish cakes, with most of the liquid evaporated. Be careful not to burn it!
Step 6
**[Add Gloss (Optional)]**
As the sauce thickens and almost evaporates, drizzle in a little sesame oil just before turning off the heat. This adds a beautiful sheen and extra aroma. This step is optional and won’t significantly impact the taste if omitted.
Step 7
**[Complete Soy Sauce Fish Cake]**
Transfer the delicious soy sauce stir-fried fish cake to a separate dish to cool and store. Having this prepared in advance makes it versatile for inari sushi and other dishes.
Step 8
**[Prepare Ingredients for Gochujang Fish Cake]**
Now, let’s make the spicy gochujang version. You’ll need HACCP-certified square fish cakes, gochujang, gochugaru, soy sauce, sugar (or corn syrup/rice syrup), and water. Similar to the soy sauce version, use regular soy sauce. Aim for a 1:1 ratio of gochujang to gochugaru.
Step 9
**[Make Gochujang Fish Cake Seasoning]**
In a bowl, combine 1 tablespoon of gochujang, 2 tablespoons of gochugaru, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and 2 tablespoons of water. Mix thoroughly until the paste is smooth and lump-free. Adjusting the water content is important to prevent the sauce from becoming too thick or dry.
Step 10
**[Stir-fry Fish Cakes Until Golden]**
Add a little oil to the pan and stir-fry the square fish cakes over medium heat until they are lightly browned, just like in the previous step.
Step 11
**[Stir-fry with Gochujang Seasoning]**
Once the fish cakes are golden, add a portion of the prepared gochujang seasoning mixture and stir-fry together. Cook over medium-low heat to prevent the sauce from burning.
Step 12
**[Add Gloss (Optional)]**
When the sauce has thickened and is coating the fish cakes nicely, add a touch of sesame oil before turning off the heat for an appetizing gloss. Again, this is an optional step.
Step 13
**[Complete Gochujang Fish Cake]**
Transfer the finished gochujang stir-fried fish cake to a separate dish to cool and store. Having both versions prepared allows for a more diverse inari sushi experience.
Step 14
**[Ingredients for Inari Sushi Assembly]**
Now, it’s time to assemble the inari sushi! Have your store-bought inari sushi kit, cooked rice, and the prepared soy sauce and gochujang fish cakes ready.
Step 15
**[Using the Inari Sushi Kit]**
Use the seasoned fried tofu pouches included in your kit. Using HACCP-certified pouches ensures quality and safety.
Step 16
**[Season the Rice]**
Add the seasoning packet (vinegar dressing, flakes, etc.) from the inari sushi kit to the warm rice. Gently mix with a spatula, being careful not to mash the rice grains, to lightly season the rice. It’s best to let the rice cool slightly so the seasoning mixes well without clumping.
Step 17
**[Make Soy Sauce Fish Cake Inari Sushi]**
Take half of the seasoned rice and add a generous amount of the soy sauce stir-fried fish cake. Mix gently to allow the savory flavor of the fish cake to infuse into the rice.
Step 18
**[Mix Soy Sauce Fish Cake Rice]**
Mix the rice and soy sauce fish cake thoroughly so they are evenly combined. Ensure the fish cake pieces are distributed well within the rice. Set this mixture aside.
Step 19
**[Make Gochujang Fish Cake Inari Sushi]**
To the remaining seasoned rice, add a generous amount of the gochujang stir-fried fish cake. Now, mix it well so the sweet and spicy flavors are evenly distributed throughout the rice.
Step 20
**[Mix Gochujang Fish Cake Rice]**
Gently combine the rice and gochujang fish cake, ensuring the rice grains remain intact. Mix until the fish cake is evenly spread throughout the rice. This mixture is now ready.
Step 21
**[Prepare the Tofu Pouches]**
Before filling, carefully open the package of fried tofu pouches from the kit. Gently squeeze out any excess liquid by pressing them lightly with your hands. Be careful not to press too hard, or the tofu might tear.
Step 22
**[Fill the Tofu Pouches]**
Place one drained tofu pouch in your palm. Spoon a suitable amount of the seasoned rice (either the soy sauce fish cake mixture or the gochujang fish cake mixture) into the pouch and shape it into sushi. Create the soy sauce fish cake inari sushi first, followed by the gochujang fish cake inari sushi. Enjoy your delicious homemade inari sushi!
