If you’ve been searching for a delightful sushi twist that combines sweet, savory, and creamy flavors in every bite, you’re going to fall head over heels for this Inari Sushi with Shrimp and Kewpie Mayo Recipe. Imagine plump, tender shrimp nestled inside golden, seasoned tofu pockets with just the right touch of tangy sushi rice and the irresistible creaminess of Kewpie mayo, all dressed with a hint of heat if you like a little kick. It’s a perfect fusion that’s as fun to make as it is to enjoy, bringing a burst of vibrant texture and flavor to any meal or gathering.

Ingredients You’ll Need

The image shows a close-up view of many cooked shrimp laid out in a single layer on a white pan. The shrimp have a bright pink and white color with a slightly shiny texture, and their tails are still attached. The pan has a soft sheen from the cooking oil and is placed on a white marbled surface. The shrimp are spread evenly, filling most of the pan's flat bottom, with some steam or light gloss showing they are freshly cooked. Photo taken with an iphone --ar 4:5 --v 7

To make this Inari Sushi with Shrimp and Kewpie Mayo Recipe, you’ll want to gather a handful of simple yet key ingredients that each play a big role. From vinegared sushi rice to fresh shrimp and that unmistakably rich Kewpie mayo, every element adds something special to the final dish.

Short grain white rice (3 cups cooked / 1 cup uncooked): The perfect base for sushi with its sticky texture that holds everything together beautifully.
White rice vinegar (1 tablespoon): Adds the signature tang and balance to the sushi rice.
Granulated sugar (1 tablespoon): Sweetens the rice just enough for contrast with savory flavors.
Salt (½ teaspoon + a pinch for shrimp): Essential to season both the rice and shrimp evenly.
Large shrimp (16 pieces): Peeled and deveined, these bring juicy, succulent protein inside the inari pockets.
Vegetable oil (1 tablespoon): For lightly frying the shrimp to a golden perfection.
Seasoned inari pockets (12 pieces): The sweet and savory tofu skin wrappers that are the heart of the dish.
Kewpie mayonnaise (¾ cup): Creamy, rich, and a little tangy, it elevates the dish beyond everyday mayo.
Green onion (1 stalk, chopped): Adds fresh herbal brightness and crunch.
Sriracha (3 tablespoons, optional): For those who like a spicy kick to complement the creamy mayo.

How to Make Inari Sushi with Shrimp and Kewpie Mayo Recipe

Step 1: Prepare the Sushi Rice

Start by rinsing your short grain white rice under cold water until it runs clear to get rid of excess starch. Cook the rice according to your rice cooker’s instructions or on the stovetop, ensuring a fluffy but sticky texture. While the rice is still warm, gently fold in the mixture of white rice vinegar, sugar, and salt. This gives that authentic sushi tang and sweet balance that makes every bite so memorable.

Step 2: Cook the Shrimp

Heat vegetable oil in a pan over medium heat. Lightly season your peeled and deveined shrimp with a pinch of salt, then fry them just until they turn pink and opaque, usually about 2 minutes per side. Be careful not to overcook the shrimp; they should remain juicy and tender. Set aside to cool slightly before assembling.

Step 3: Mix the Kewpie Mayo and Sriracha

In a small bowl, combine the Kewpie mayonnaise with sriracha according to your spice preference. This creamy, slightly spicy mayo mixture adds a luscious, addictive layer of flavor that perfectly complements the sweetness of the tofu pockets and the shrimp’s delicate taste.

Step 4: Assemble the Inari Sushi

Carefully open each seasoned inari pocket and fill it about halfway with a spoonful of seasoned sushi rice. Next, add a cooked shrimp inside, then spoon a generous dollop of the Kewpie mayo and sriracha mixture on top. Finish by sprinkling chopped green onions for a fresh crunch and vibrant color. Repeat until all pockets are filled, creating beautiful bites that look as enticing as they taste.

How to Serve Inari Sushi with Shrimp and Kewpie Mayo Recipe

The image shows ten golden-brown, crispy cups filled with creamy, light orange salad that has visible small chunks of vegetables and seafood, topped with small black sesame seeds. The cups are arranged neatly in two rows on white crinkled paper placed over a white marbled surface. The salad filling has a smooth, glossy texture with some small green herb pieces scattered inside. The overall look is fresh and inviting, with a mix of crunchy and creamy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, consider sprinkling toasted sesame seeds for a nutty crunch or a few thin slices of pickled ginger to cleanse the palate between bites. A small wedge of lemon on the side adds a zesty brightness that brightens up the rich flavors in this dish.

Side Dishes

This dish pairs wonderfully with a simple miso soup or a crisp cucumber salad dressed lightly in rice vinegar. These sides complement the sushi without overpowering, creating a balanced and satisfying meal that feels light yet indulgent.

Creative Ways to Present

Want to impress your guests? Arrange your Inari Sushi with Shrimp and Kewpie Mayo Recipe on a wooden sushi platter or a slate board, garnished with edible flowers or shiso leaves. You can also serve these sushi pockets on a bed of shredded daikon radish for added texture and presentation flair.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator. It’s best to keep the Kewpie mayo separate if possible, to maintain the fresh taste and texture of the sushi. Consume within 24 hours for optimal freshness.

Freezing

Freezing this sushi is not recommended because cooked sushi rice and inari pockets can become mushy upon thawing, and shrimp texture may deteriorate. For the best experience, enjoy freshly made.

Reheating

If you need to reheat, do so gently in a microwave for a few seconds or at room temperature. Avoid overheating as it can dry out the shrimp and alter the texture of the rice and tofu pockets.

FAQs

Can I use regular mayonnaise instead of Kewpie mayo?

While regular mayonnaise can be a substitute, Kewpie mayo has a unique richness and slight umami flavor that truly enhances this Inari Sushi with Shrimp and Kewpie Mayo Recipe. If you want the authentic taste, Kewpie is worth the try!

Is it necessary to fry the shrimp?

You can also poach or boil shrimp for a lighter version, but frying adds a nice texture and a flavorful golden color that complements the sushi rice and inari pockets beautifully.

Can I prepare the sushi rice ahead of time?

Yes, you can prepare sushi rice a few hours in advance, but it’s best served at room temperature. Avoid refrigerating sushi rice as it tends to harden and lose its desirable sticky quality.

What if I don’t like spicy food? Should I omit the sriracha?

Absolutely! The sriracha is optional and can be adjusted or skipped altogether based on your taste. The Kewpie mayo alone provides plenty of creamy flavor without the heat.

Are inari pockets gluten-free?

Many commercially available seasoned inari pockets contain soy sauce which may have gluten. If you need a gluten-free option, look for specifically labeled gluten-free inari or make your own at home with gluten-free soy sauce.

Final Thoughts

This Inari Sushi with Shrimp and Kewpie Mayo Recipe is a delightful way to bring a burst of flavor and fun to your dining table. Whether you’re making a casual lunch or impressing guests with party bites, it’s a recipe that’s sure to become a beloved favorite. Give it a try, and enjoy every mouthwatering moment!

Inari Sushi with Shrimp and Kewpie Mayo Recipe