This style of sushi is made in a fried tofu pocket known as Inari Age. Each pocket is filled with sushi rice and a variety of toppings. You can make all of these or fill it with your favorite!
Spicy Tuna Filling
Combine tuna pieces, Japanese mayo, sriracha, and sesame oil. Taste and adjust ingredients if necessary.
Tempura Scallops
Ensure the scallops are completely dry
Heat oil to 320ºF or until the oil bubbles when you place the tip of the chopstick in it
Dip each scallop into the tempura batter, run along the side of the bowl to remove excess, and place into oil. Allow to cook until browned (around 2 minutes)
Kinshi Tamago (Shredded Egg Crepe)
Mix together corn starch and cold water until well combined
In a separate bowl, combine egg, mirin, and salt. Scramble well using chopsticks
Add corn starch water mixture to the egg mixture. Mix until combined
Heat a nonstick pan over medium heat
Spray cooking oil and add a thin even layer of the egg mixture
Cook until surface is set and remove from pan
Once cooled, slice into very thin strips about 2-3 inches in length
Preparing the Sushi Rice
Microwave instant rice according to package
Add 1 tsp of rice vinegar and ¼ tsp of sugar. Mix well
Once rice is cooled enough to touch, shape about 2 tbsp of rice into oval-like balls which are roughly the size of the inari fried tofu pockets
Preparing the Inari Sushi
Drain inari age packets and pat dry
Use a chopstick to carefully open each pocket
Place 1 rice ball into the bottom of the pocket, slightly flatten to fill shape. Repeat for all 10 pieces.
Add seaweed salad to fill the remainder of the first 2 pockets. Top with sesame seeds.
Add imitation crab to fill the remainder of the next 2 pockets.
Add kinshi tamago shredded egg to the next 2 pockets. Top with tobiko fish eggs.
Add spicy tuna mixture to the next 2 pockets. Top with tobiko fish eggs.
Carefully add tempura scallops to the last 2 pockets. Top with tobiko fish eggs.
