Vibrant Tobiko Maki Rolls with Inari Sushi Base
Super Simple Maki Rolls Using Inari Sushi Kits!
For big eaters at home, filling up on just inari sushi might not be enough. We’ve got a super simple maki roll recipe that uses leftover inari sushi kits! It’s a fun dish with the delightful pop of tobiko (flying fish roe), the satisfying crunch of cucumber, and the crisp texture of pickled radish.
Ingredients for Maki & Inari Sushi- Inari sushi kit 1/2 pack (serves 2)
- Cooked rice 450g (about 2.5 bowls)
- Dried seaweed sheets (for sushi/kimbap) 3 sheets
- Cucumber 1/3
- Radish sprouts 1 handful (approx. 30g)
- Pickled daikon radish (danmuji) 2 strips (approx. 40g)
- Crab sticks or imitation crab meat 2 sticks (approx. 40g)
- Tobiko (flying fish roe) 45g
Seasonings & Flavor Enhancers- Vinegar 1 tsp
- Salt 1/3 tsp
- Wasabi (to taste)
- Vinegar 1 tsp
- Salt 1/3 tsp
- Wasabi (to taste)
Cooking Instructions
Step 1
First, let’s prepare the rice for the inari sushi, which will also be the base for our maki rolls. We’ll need a generous amount of rice since we’re making both. In 2.5 bowls of warm cooked rice, add the seasoning liquid and furikake packet that came with the inari sushi kit. Also, add finely chopped pickled radish (danmuji) for a pleasant chewy texture.
Step 2
Since we’ve increased the amount of rice, it’s important to balance the flavors. The seasoning from the inari kit alone might be a bit mild. To perfectly balance the sweet and sour notes, add an extra 1 teaspoon of vinegar. Then, mix everything together thoroughly with a spatula or spoon until well combined.
Step 3
Gently squeeze out the excess liquid from the inari sushi pockets (the fried tofu wrappers) you’ve taken from the pack. Carefully open up each wrapper and firmly stuff it with the seasoned rice. This is how you easily make delicious inari sushi!
Step 4
Now, let’s make the maki rolls. If using frozen tobiko, thaw it by soaking it in cold water with 1 tablespoon of cooking sake for about 5 minutes. Sake helps to remove any fishy smell.
Step 5
Cut the 1/3 cucumber in half lengthwise and gently scoop out the seeds with a spoon. This prevents sogginess and keeps the cucumber crisp. Then, thinly slice the seeded cucumber into matchsticks. Sprinkle about 1/3 teaspoon of salt over the julienned cucumber and let it sit for 10 minutes to draw out moisture. After salting, squeeze out any excess water firmly with your hands for a cleaner taste.
Step 6
Cut the pickled daikon radish (danmuji) strips in half lengthwise. Then, cut them into three equal pieces to match the length of the julienned cucumber. Shred the crab sticks (or imitation crab meat) lengthwise into four strips. This makes them easier to handle and place inside the maki.
Step 7
Rinse the radish sprouts under running water and gently shake off excess water. These crisp and fresh sprouts will add a refreshing aroma and taste to your maki! Now, all the filling ingredients are ready.
Step 8
Cut the sushi or kimbap seaweed sheets in half lengthwise. Using half sheets makes the maki rolls a manageable size and easier to roll neatly.
Step 9
On the rough side of the cut seaweed sheet, spread about 1 tablespoon of the seasoned rice thinly. Place a small dab of wasabi in the center, according to your preference. Then, arrange the julienned cucumber, pickled radish, radish sprouts, and crab sticks attractively on top of the rice.
Step 10
Gently fold the edge of the seaweed over the filling and roll it up tightly into a cone shape, like a ‘kkalkal-con’ (a popular Korean snack). You can lightly moisten the end of the seaweed with water to help seal the roll securely. Avoid overfilling, as it can make the rolls difficult to shape neatly.
Step 11
Finally, delicately place some tobiko on top of each finished maki roll for a beautiful, colorful garnish. Enjoy the harmonious blend of the popping tobiko and fresh ingredients!
