Inari Sushi with Shrimp and Kewpie Mayo Recipe
This Inari Sushi with Shrimp and Kewpie Mayo is a delightful twist on traditional inari sushi, featuring crispy fried shrimp tossed in creamy, slightly spicy Kewpie mayonnaise, nestled inside sweet and savory seasoned tofu skin pockets. Perfect as a fun appetizer or a light meal, this recipe combines the satisfying textures of sushi rice, crispy shrimp, and tangy mayo with a hint of heat from optional sriracha.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Sushi Rice
- 3 cups sushi rice (short grain white rice, cooked) – from 1 cup uncooked
- 1 tablespoon white rice vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
Shrimp
- 16 large shrimp (peeled and deveined, thawed if frozen)
- 1 tablespoon vegetable oil for frying
- 1 pinch salt for seasoning shrimp
Assembly
- 12 pockets seasoned inari (tofu skin pockets)
- ¾ cup Kewpie mayonnaise
- 1 stalk green onion, chopped
- 3 tablespoons sriracha (optional)
Instructions
- Prepare Sushi Rice: Rinse 1 cup of uncooked short grain sushi rice under cold water until water runs clear. Cook the rice according to your rice cooker or stovetop instructions to yield about 3 cups of cooked rice. While still warm, gently fold in 1 tablespoon white rice vinegar, 1 tablespoon granulated sugar, and ½ teaspoon salt until evenly mixed. Set aside to cool.
- Prepare Shrimp: Pat the peeled and deveined shrimp dry with paper towels. Lightly season with a pinch of salt. Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Fry the shrimp until pink and opaque, about 2-3 minutes per side depending on size. Remove and drain on paper towels.
- Mix Kewpie Mayo Sauce: In a small bowl, combine ¾ cup Kewpie mayonnaise with chopped green onion and sriracha if using. Stir well to create a creamy, slightly spicy sauce.
- Assemble Inari Sushi: Gently open each seasoned inari (tofu skin) pocket. Fill pockets evenly with a spoonful of sushi rice until about three-quarters full. Place 1 or 2 fried shrimp inside each pocket. Drizzle or dollop the Kewpie mayo sauce over the shrimp inside the pocket. Garnish with extra green onion if desired.
- Serve: Arrange assembled inari sushi on a platter and serve immediately to enjoy the contrasting textures of soft rice, crispy shrimp, and creamy mayo.
Notes
- Ensure the sushi rice is slightly warm when filling the inari pockets to make them more pliable and flavorful.
- To adjust spice levels, add more or less sriracha according to your taste.
- Frying shrimp quickly in vegetable oil ensures they stay juicy without becoming greasy.
- Seasoned inari pockets are available in most Asian grocery stores; if unavailable, you can prepare your own by simmering aburaage tofu in a dashi-soy-sugar broth.
- This recipe is best enjoyed fresh and not stored for long periods as inari pockets can become soggy.
