Zesty Crab & Cucumber Inari Sushi Rolls
Easy and Delicious Crab and Cucumber Inari Sushi Recipe
I often make a refreshing salad by mixing cucumbers and imitation crab sticks with mayonnaise. It’s incredibly versatile! This time, I decided to top it onto inari sushi for a delightful twist. This recipe is perfect for a quick snack, a light lunch, or even as an appetizer for guests.
Inari Sushi Base- 1 packet seasoned fried tofu pouches for sushi (includes rice seasoning and sesame seeds)
- 1.5 bowls cooked rice (optional, for a fuller sushi)
Crab & Cucumber Salad Ingredients- 1/2 cucumber
- 1/4 onion
- 1/4 red bell pepper
- 2 imitation crab sticks (kani)
- 1/2 tsp salt (includes 1/3 tsp for salting cucumber)
- 1/2 tsp black pepper
- 3 Tbsp mayonnaise
- 1/2 cucumber
- 1/4 onion
- 1/4 red bell pepper
- 2 imitation crab sticks (kani)
- 1/2 tsp salt (includes 1/3 tsp for salting cucumber)
- 1/2 tsp black pepper
- 3 Tbsp mayonnaise
Cooking Instructions
Step 1
First, prepare the inari sushi base. Gently squeeze out the excess liquid from the fried tofu pouches. In a bowl, combine the warm cooked rice with the seasoning mix and sesame seeds that came with the inari sushi kit. Mix gently with a rice paddle, being careful not to mash the rice grains. If you prefer more rice in your sushi, you can add about 1.5 bowls of extra cooked rice (white or brown).
Step 2
Next, prepare the vegetables for the crab and cucumber salad. Shred the imitation crab sticks lengthwise. Thinly julienne the cucumber. Finely julienne the onion and red bell pepper to match the thickness of the cucumber. Using red bell pepper adds a nice splash of color.
Step 3
In a small bowl, sprinkle 1/3 teaspoon of salt over the julienned cucumber and toss gently. Let it sit for about 5 minutes to draw out excess moisture. After 5 minutes, you’ll see liquid in the bowl. Squeeze the cucumber firmly with your hands to remove as much water as possible. This keeps the cucumber crisp.
Step 4
In a medium bowl, combine the squeezed cucumber, shredded imitation crab, julienned onion, and bell pepper. Add the remaining 1/3 teaspoon of salt (not including the salt used for pickling), 1/2 teaspoon of black pepper, and 3 tablespoons of mayonnaise. Mix everything together thoroughly until well combined.
Step 5
Your delicious crab and cucumber mayonnaise salad is now ready! Taste it – it’s so refreshing and creamy, it’s delicious even on its own.
Step 6
Now, let’s assemble the inari sushi. Carefully fill each fried tofu pouch about two-thirds full with the seasoned rice. It helps to hold the pouch upright as you fill it to prevent it from collapsing. Generously spoon the crab and cucumber salad into the remaining one-third space, gently pressing it down so it stays in place.
Step 7
Prepare the optional toppings. Lightly toast the bread slices in a dry pan until golden brown. Fry the egg to your preference; a sunny-side-up with a runny yolk is lovely. Slice the cherry tomatoes thinly.
Step 8
Finally, let’s add the finishing touches. Since the crab salad already has mayonnaise, we’ll keep the sauces simple. Spread some honey mustard sauce and ketchup on the toasted bread. Place the fried egg on top, followed by a generous serving of the crab and cucumber salad. Arrange the sliced cherry tomatoes attractively, and crown it all with a slice of cheese. Your beautiful crab and cucumber inari sushi is complete!
