Easy Rolled Inari Sushi
Roll Up Your Inari Pockets! This is How Simple Rolled Inari Sushi Can Be.
Enjoy the best of both worlds with Rolled Inari Sushi, a delightful fusion of Kimbap and Inari Sushi. We love how incredibly simple the ingredients are for this recipe.
Ingredients
- 250g Cooked Rice (warm)
- 1 Tbsp Rice Vinegar
- 1 tsp Sugar
- Pinch of Salt
- 8 Sheets Fried Tofu Pockets (for rolled sushi)
- 120g Spam
Cooking Instructions
Step 1
First, let’s season the rice, which is the foundation of delicious Inari Sushi. In a bowl with 250g of warm cooked rice, add 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Gently mix with a rice paddle, being careful not to mash the rice grains. Ensuring the seasoning is evenly distributed throughout each grain is key. This seasoned rice will enhance the sweet and sour flavors of your Inari Sushi.
Step 2
Using pre-made rolled tofu pockets (inari pockets) makes this recipe super convenient. Follow the package instructions to gently open and prepare each pocket. If your tofu pockets feel stiff, you can briefly blanch them in hot water or microwave them for 10-20 seconds to make them more pliable, which will make shaping easier.
Step 3
Cut the Spam into 8 equal portions, sized to fit the length of your rolled tofu pockets. Aim for slices that are about 1cm thick, so they don’t make the roll too bulky when assembled. Cutting the Spam into uniform pieces will help create a neat and attractive final product.
Step 4
Heat a non-stick pan over low heat, without adding any oil. Place the cut Spam slices in the pan and cook until they are golden brown. Since the Spam will release its own fat, keep the heat on medium-low to prevent burning, flipping them occasionally. Pan-frying the Spam like this adds a savory depth that enriches the overall flavor of the rolled Inari Sushi.
Step 5
Spread the seasoned rice into the prepared rolled tofu pockets, reaching about two-thirds of the way up from the opening. Be mindful not to overfill; too much rice can cause the pocket to burst when rolled. Gently spread the rice rather than pressing it down firmly for a softer texture.
Step 6
Place one slice of the golden-brown pan-fried Spam on top of the rice in each pocket. Arrange the Spam neatly so it complements the rice well. While delicious as is, you can also add a slice of cheese or some stir-fried kimchi for an extra layer of flavor.
Step 7
Now, carefully roll up the tofu pockets just like you would roll Kimbap. Gently but firmly roll them to create a neat cylinder, being careful not to tear the tofu. To help them hold their shape, wrap each rolled sushi in plastic wrap and let them rest for a few minutes before slicing. This will ensure a clean cut and a beautiful presentation. Enjoy your delicious Rolled Inari Sushi!
