Simple Inari Sushi Rolls (No-Cook Vegetable Filling)
Simple Inari Sushi Rolls (No-Cook Vegetable Filling)
Easy Inari Sushi Rolls Recipe, No-Cook Vegetable Inari Rolls, Special Occasion Inari Sushi Rolls
A delicious and quick inari sushi roll recipe that uses fresh ingredients without needing to cook the vegetables separately. Perfect for a simple snack or as part of a bento box!
Main Ingredients- 1.5 bowls cooked rice (warm)
- 20 sheets frozen fried tofu pouches (inari)
- 2 sheets of gamtae seaweed (or regular kimbap seaweed)
- 1/2 carrot
- 5 strips pickled radish (danmuji)
- 20g fresh chives
- 1 red bell pepper
- 12 imitation crab sticks (kani kama)
Inari Seasoning- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sesame oil
Rice Seasoning- 1/4 tsp salt
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 1 Tbsp sesame oil
Rice Seasoning- 1/4 tsp salt
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the inari pouches, the star of our inari rolls. We’re using 20 sheets of frozen inari. While making your own seasoned inari takes a bit more time, it’s much more economical and flavorful. You can also use pre-seasoned sushi inari for convenience.
Step 2
Bring a pot of water to a boil, add the frozen inari pouches, and blanch for about 1-2 minutes. Then, rinse them under cold water and gently squeeze out excess moisture. This step removes excess oil and softens the inari.
Step 3
Once drained, carefully cut along three sides of each inari pouch with scissors to unfold them into a flat, rectangular shape. This will make it easier to fill and roll.
Step 4
Now, let’s make the delicious seasoning sauce for the inari. In a small bowl, combine 1 Tbsp brown sugar, 1 Tbsp soy sauce, 1 Tbsp mirin, and 1 Tbsp sesame oil. Mix well.
Step 5
Place the unfolded inari pouches into the seasoning sauce and gently toss to ensure they are evenly coated. Be careful not to tear the delicate inari while mixing.
Step 6
Lightly sauté the seasoned inari pouches in a non-stick skillet over medium-low heat. This helps to evaporate some moisture, intensifying the flavor and helping them hold their shape better.
Step 7
Prepare the fresh vegetables. Finely julienne about half a carrot. This adds a lovely color and a crisp texture.
Step 8
Cut the pickled radish (danmuji) into thin strips that match the length of your inari pouches. This provides a tangy crunch.
Step 9
Chop the fresh chives into pieces slightly longer than the inari pouches. When the rolls are completed, a bit of chive peeking out looks visually appealing.
Step 10
For a vibrant splash of color, finely julienne one red bell pepper. You can omit the bell pepper if it’s unavailable.
Step 11
Shred the imitation crab sticks lengthwise into thin strands. This adds a delightful texture and flavor.
Step 12
Cut two sheets of gamtae seaweed (or regular kimbap seaweed) into pieces about two-thirds the size of the inari pouches. These will act as a wrapper inside the inari. If you don’t have gamtae seaweed, regular kimbap seaweed works, or you can skip this step.
Step 13
In a bowl, combine 1.5 bowls of warm cooked rice with 1/4 tsp salt, 1/2 Tbsp toasted sesame seeds, and 1/2 Tbsp sesame oil. Gently mix with a rice paddle, being careful not to mash the grains, to season the rice evenly.
Step 14
All the ingredients for our no-cook vegetable inari rolls are now ready! Feel free to add other ingredients like egg omelet strips, seasoned fish cakes, perilla leaves, or cucumber for a more elaborate roll. The beauty of this recipe is its simplicity and freshness, as no vegetables need pre-cooking.
Step 15
Place an unfolded inari pouch flat, lay a piece of seaweed on top, and spread a thin layer of seasoned rice. Avoid using too much rice, as it will make rolling difficult. Aim for a thin, even layer.
Step 16
Arrange the prepared vegetables (carrots, pickled radish, chives, bell pepper) and shredded imitation crab on top of the rice. Gently gather the seaweed to encase the fillings, then carefully roll the inari pouch tightly around everything.
Step 17
Your beautifully crafted inari sushi rolls are complete! The colorful ingredients and flavorful inari make for an appealing dish.
Step 18
To serve, slice the completed inari rolls in half for a neat presentation. Enjoy your delicious homemade inari rolls!
