Spicy California Ahi Bombs

Summary

Yield	6 Servings

1 pound

California Roll Ahi Poke (Available at any Foodland Seafood Department)

inari wrapper (seasoned bean curd, 10 oz. can)

2 cups

seasoned sushi rice (cooked)

1⁄2 cup

furikake or as desired

1⁄4 cup

green onion (diced)

2 ounces

masago (capelin roe)

2 tablespoons

sriracha

Rough chop the poke to small pieces and set aside.
Open an inari pocket carefully without tearing it.
Place and press in 1 heaping tablespoon of seasoned sushi rice gently into the bottom of the pocket to form a base making sure it can stand up on a plate.
Place 2 tablespoons of minced poke over the sushi rice, pressing the poke to the edges of the inari pocket.
Be sure to tuck the corners of the inari down over the poke and fold the edges over to close the inari pocket.
Garnish inari with furikake, green onion, masago and a sriracha.
Repeat for the remaining inari.