Inari Tobiko Sushi Roll

Inari Tobiko Sushi Roll. A fried tofu pocket stuffed with sushi rice and topped off with a tobiko mayo mixture garnished with a green onion. Delicious and so simple. Very easy to make at home! Great for dinner, lunch or as an appetizer. Ready in just 30 minutes with cooked rice.

Print Recipe

Prep Time 30

Total Time 30

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Servings pieces

Calories per serving 46 kcal

Ingredients

2 cups cooked short grain rice
1 teaspoon rice vinegar
½ teaspoon sesame oil
16 fried tofu pockets or inari strained of liquid
60 grams fish roe
1.5 tablespoon mayonnaise Japanese kewpie mayo recommended
1 teaspoon green onion finely sliced

Instructions

Strain your tofu pockets of the liquid that comes in the packaging.
Season hot cooked rice with sesame oil and rice vinegar and let it cool down a bit by transferring to a large mixing bowl.
Then in another small bowl, mix your fresh tobiko or sweet fish roe with mayo until well combined.
Wet your hands with clean water. Take 1 levelled tablespoon of the seasoned rice, roll it into a ball and stuff it into the opened inari wrapper. Flatten the rice so the top is levelled. Repeat this process for all 16 pockets.
Then top off each roll with 1 teaspoon of the tobiko mayo mixture.
Lastly garnish with a small piece of green onion for additional flavour. Enjoy!

Notes

Tips for making this dish

Make sure to use sushi rice for this recipe. Do not use jasmine or it will not stick.
Once the rice is cooked and still hot, season it immediately. The heat helps the rice absorb the flavours
Allow the rice to cool down so you’re not working with hot rice by transferring it to a large mixing bowl.
Make sure to strain the liquid from the inari tofu pockets packaging.
Wet your hands before working with the rice or you'll have a sticky mess!
Take only 1 levelled tablespoon of the sushi rice into your hand and roll into a ball before stuffing into the tofu pocket. This will make it easier and prevents the rice from falling apart as you stuff the pocket.
Stuff all the pockets before topping off with the tobiko mayo mixture. This prevents the tobiko mayo mixture from sliding off due to heat (although it really shouldn’t) if you do it one at a time.
Slice your green onion very thinly and diagonally for best presentation.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition