Crab Stick Inari Sushi: A Deliciously Cheerful Bite!
Easy & Delicious Crab Stick Inari Sushi Recipe: Ready in 30 Minutes!
Create restaurant-worthy Crab Stick Inari Sushi right in your own kitchen. With simple ingredients and easy steps, anyone can make these delightful sushi pockets. Perfect for kids’ snacks or a special weekend treat!
Main Ingredients- Store-bought Inari Sushi Kit (4 servings, includes sushi rice seasoning and fried tofu pouches)
- 2 bowls of freshly cooked warm rice
- 4-5 imitation crab sticks (kani)
- 1 fresh cucumber
Crab Salad Dressing- 5-6 Tbsp Mayonnaise (adjust to taste)
- 4 Tbsp Mustard Sauce (adjust if you prefer a stronger mustard flavor)
- 5-6 Tbsp Mayonnaise (adjust to taste)
- 4 Tbsp Mustard Sauce (adjust if you prefer a stronger mustard flavor)
Cooking Instructions
Step 1
Let’s start by preparing the delicious crab salad filling, which is the heart of our Crab Stick Inari Sushi! Feel free to adjust the ratio of mayonnaise to mustard sauce according to your personal preference. If you like a little more zing, add a bit more mustard sauce. 🙂
Step 2
It’s crucial to wash the cucumber thoroughly. Use coarse salt or baking soda to scrub the skin well. Then, slice it into very thin, fine julienne strips. Last time I made this, I cut the cucumber a bit too thick, and it didn’t fit nicely into the inari pockets, making it awkward to eat. So this time, I made sure to slice it as thinly and finely as possible. This way, it has a better texture and fills the inari pockets beautifully.
Step 3
Now, it’s time to prepare the imitation crab sticks. Gently shred them lengthwise along their natural grain. I used about 5 sticks, which felt a little generous. You might find 4 sticks to be sufficient. Place the julienned cucumber and the shredded crab sticks into a large mixing bowl.
Step 4
Add the mayonnaise and mustard sauce that you prepared earlier generously into the bowl. Mix everything thoroughly until all the ingredients are well combined. I’m quite fond of mayonnaise, so I added a bit more than the recipe suggested. This makes the filling wonderfully creamy and savory.
Step 5
Next, we’ll season the rice for the inari sushi. Put about 2 bowls of freshly cooked warm rice into another bowl. Now, let’s add the seasoning packets that come with the inari sushi kit. Use both packets of the seasoned kelp and mushrooms (jojim bokkeum) for added flavor. For the sweet and sour sushi vinegar sauce, I used only one of the two packets. (Be mindful not to add too much sushi vinegar, or the sourness might become too dominant.) Use a spatula or spoon to mix the rice and seasonings evenly, ensuring no clumps remain. It’s important to mix well so that each grain of rice absorbs the seasoning.
Step 6
Now, let’s get ready to fill the inari pockets. Gently squeeze out excess liquid from the fried tofu pouches, leaving them moist but not soggy. You can make a small slit at the front of the pouch and squeeze from the back to keep the contents from spilling out, or you can carefully remove each pouch and squeeze it individually. Be careful not to squeeze them too dry, or they might become tough.
Step 7
Time to fill the inari pouches with the seasoned rice! Fill each pouch with rice, leaving about one-third of the space empty. Unlike regular inari sushi where you’d pack the rice tightly, we want to leave ample room for the generous topping of crab and cucumber salad. If you overfill with rice, there won’t be enough space for the topping.
Step 8
Gently spoon the prepared crab and cucumber salad mixture onto the rice using chopsticks. Then, lightly press it down with your fingers or the back of your chopsticks. Since the cucumber is thinly sliced and the crab is tender, the topping will stay in place nicely with just a gentle press. See? It’s starting to look like a proper inari sushi!
Step 9
Voila! Our delicious Crab Stick Inari Sushi is complete. This makes a fantastic dinner option for the weekend, and its attractive appearance is perfect for entertaining guests. The entire process took me less than 30 minutes! With the 4-serving kit, we had plenty to enjoy, and my husband and kids absolutely loved them. You should definitely give this recipe a try!
