Crab filled Inarizushi
Last weekend, I got hungry while getting groceries at Marukai (Japanese market). I went over to their bento section and got the kanikama inari (crab stick inarizushi). I really liked it, so I replicated the recipe at home. Then I thought, why use crab sticks when you can use real crab? I made the recipe again using real crab meat and let’s just say, “nothing beats the real thing!”
These crab filled inarizushi are super easy and quick to make. They’re also great for packing in bentos. I’m going to make some more for my next road trip!
This recipe makes about 8 pieces
- 1 batch Sushi Rice
- 1 package Inari-age (8 fried tofu pouches)
- 150 grams crab meat
- 2 to 3 tablespoon Japanese mayonnaise
- ground pepper to season
- black sesame seeds to top
Things You’ll Need
Make Sushi Rice and let it cool down completely before using (after mixing the vinegar mixture with hot rice, I let it cool down for at least 45 minutes). In a mixing bowl, lightly season crab meat with ground pepper. Then add mayonnaise and mix well. Cover and refrigerate until needed.
When the sushi rice has cooled down completely, mold the rice into a oval shape and fill the tofu pouch halfway with the sushi rice.
Fill the rest of the pouch with the crab mixture and top with a little bit of black sesame seeds. Enjoy!