Spicy Shrimp Inari

I really enjoy sushi, and one of the first types of sushi I ever had, and was able to make myself, was inari. These little fried bags of tofu (abuurage) filled with sushi rice are tasty and make a great finger food. When I saw this version, which added shrimp, spicy sriracha mayo, and green onions, I just had to share it.

Ingredients:

• 1 can inarizushi no moto, drained and rinsed in hot water
• 3 cups sushi rice, cooked*
• 1 cup mayo
• 1-2 tbsp sriracha, or to taste
• 2 green onions, chopped
• 1 dozen frozen pre-cooked jumbo shrimp, thawed

Helpful Gear:

• Rice cooker

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*NOTE: If you don't know how to prepare sushi rice, please see my Rice Balls Instructable.

Once the sushi rice has been prepared and the shrimp thawed, mix the mayo and sriracha together in a bowl. Optionally, you can add sansyo pepper or togarashi spice to add depth and heat. Set aside.

Form the sushi rice into rectangles about the size of your thumb. Insert this into the inari packet and press down so the packet stands up. Add a shrimp, a little of the sauce, and a sprinkle of green onion.

Plate and Enjoy!