Shrimp Inari Rice Rolls: A Delightful Bento Box Treat
Perfect Bento Idea! Shrimp Inari Rice Rolls Packed with Juicy Shrimp
Introducing our delectable Shrimp Inari Rice Rolls, a visually appealing and incredibly satisfying dish where plump shrimp meet chewy seasoned inari pockets! Each bite offers a delightful burst of flavor and texture, making it a standout meal. This recipe is a highly recommended, hassle-free option for busy mornings, ensuring a hearty and delicious lunchbox. Elevate your meals with this special recipe from ‘Sesangui Modeun Recipe’ and ‘Mankyeuri Recipe’!
Main Ingredients
- 10 pieces of Inari sushi pockets (Aburaage)
- 2 bowls of cooked rice (warm)
- 3 slices of pickled radish wraps (Ssam Mu)
- 3 Tbsp ‘Bapirang’ (rice seasoning sauce)
- 10 plump shrimp
- 2 Tbsp sesame oil
- A little cooking oil
- A pinch of salt
- A pinch of black pepper
- 1/2 Tbsp cooking wine (Cheongju)
Seasoning Sauce Ingredients
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp mirin (sweet rice wine)
- 3 Tbsp cooking wine (Cheongju)
- 3 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp mirin (sweet rice wine)
- 3 Tbsp cooking wine (Cheongju)
Cooking Instructions
Step 1
First, let’s prepare the inari pockets. Trim the edges of the inari pockets to make them easier to unfold. Finely chop the trimmed edges; these will add a nice texture to the rice mixture.
Step 2
Now, let’s season the shrimp. Insert a toothpick along the back of each shrimp to easily remove the vein. Season the shrimp with a pinch of salt, pepper, and 1/2 Tbsp of cooking wine. This will help eliminate any fishy odor and enhance their flavor.
Step 3
Let’s make the flavorful rice! In a bowl of warm cooked rice, add the chopped inari pockets, finely chopped pickled radish wraps, and ‘Bapirang’ sauce. Sprinkle in 1/3 Tbsp of salt and drizzle in 2 Tbsp of sesame oil. Gently mix everything together with a spatula, ensuring the seasoning is evenly distributed throughout the rice. Be careful not to make the rice too mushy.
Step 4
We’ll briefly blanch the inari pockets and shrimp. Bring a pot of water to a boil and carefully add the inari pockets and seasoned shrimp. Blanch them quickly – overcooking can make them tough. Once blanched, immediately rinse them under cold water and gently squeeze out any excess moisture.
Step 5
Now, let’s mix the ingredients for the delicious seasoning sauce. In a small bowl, combine 3 Tbsp soy sauce, 2 Tbsp sugar, 2 Tbsp mirin, and 3 Tbsp cooking wine. Stir well until the sugar is completely dissolved.
Step 6
It’s time to assemble the rolls! Gently open a blanched inari pocket. Place a portion of the seasoned rice mixture inside, and top with 1-2 blanched shrimp. Carefully fold the inari pocket around the filling, rolling it up snugly. Shape it into a neat roll.
Step 7
Finally, heat a little cooking oil in a non-stick pan over medium heat. Place the rolled inari sushi seam-side down and cook until lightly golden brown. Flip them over and lightly sear the other side. Once lightly browned, pour the prepared soy sauce mixture over the rolls. Let it simmer and bubble, allowing the sauce to thicken slightly and coat the inari rolls with a glossy finish. Your delicious Shrimp Inari Rice Rolls are ready to be enjoyed! Serve warm for the best taste.
