Spicy California Ahi Bombs
Summary
Yield |
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Ingredients
1 pound
California Roll Ahi Poke (Available at any Foodland Seafood Department) 12
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
srirachaInstructions
- 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.