Salmon Inari Sushi

Salmon Inari Sushi:

When looking simple party food options, tofu often gets overlooked, dismissed as bland or unexciting, but when you serve it in the form of inari pockets, you’ll completely change people’s minds.

These little bundles are a fantastic way to show just how versatile tofu can be, especially when you pair it with the right ingredients.

And the best part? simple party food where most of the hard work is already done for you!

You can find pre-packaged inari pockets at just about any Asian grocery store, which means that you can whip up this easy appetiser without breaking a sweat.

The process is super simple. After cooking up some sushi rice (which is pretty straightforward), all that’s left to do is assemble your filling.

Choose a mix of fresh veggies—cucumber, red onion, avocado, edamame beans, radish, seaweed or whatever you have on hand.

Add some finely diced salmon for a nice flavour contrast, and start filling those pockets- sprinkle in some herbs like cilantro or chives & some sesame seeds for visual appeal.

The inari’s slightly sweet tofu skin adds a lovely dimension that pairs beautifully with the fresh crunch of the veggies and the rich, savoury flavour of the salmon.

Each bite has a great balance of textures and flavours, which is why these pockets are always a crowd-pleaser.

Even if tofu isn’t your thing, these inari pockets are so full of flavour, with that lingering umami, that even the most cynical of food critics will be reaching for seconds.

Plus, this simple finger food is incredibly adaptable. You can serve them at a relaxed get-together with friends or bring them out for a more polished cocktail party.

They look elegant and taste like you spent hours on them, but the reality is, they take very little effort.

What I love most about these inari pockets is that they prove appetisers don’t need to be complicated to be impressive.

With just a handful of fresh ingredients and some pre-made pockets, you can create something memorable.

So, the next time you’re hosting a party and want to keep things simple yet delicious, give these tofu inari pockets a try. You won’t be disappointed!

Don’t write off tofu until you’ve tried these babies!!

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Salmon Inari Sushi- simple party food

(Serves 16 Prep 30mins)

You Will Need:

• Sushi Rice: Sushi Rice is a short-grain glutinous Japanese rice, sticky and slightly sweet when cooked and essential for making sushi and other Japanese dishes. Its texture allows it to be moulded easily and holds together well when rolled or shaped. Cook it as per packet directions.
• Rice Vinegar: Rice vinegar is a mild and slightly sweet vinegar made from fermented rice, commonly used in Japanese cooking. It has a delicate acidity that enhances flavours without overpowering. It is used to season the sushi rice to give a tangy flavour to the rice.
• Sugar: Granulated white sugar adds sweetness to many dishes, balancing out sour, salty, or spicy flavours. In sushi rice, it provides a hint of sweetness to balance the rice vinegar’s acidity.
• Salt: Seasoning with salt enhances the natural flavours of food. It brings out the taste in every ingredient, from rice to sauces.
• Fried Bean Curd Pockets (Inari): These Tofu pockets are found in your Asian Grocery store. They come in a double pack of 8 (16 in total). They are sweet and savoury giving that umami flavour. They make ideal party finger food.
• Avocado: Salmon & avocado pair perfectly together and the avocado gives a nice buttery, creamy texture. The colour is a nice contrast against the pink salmon and the tofu pockets. It complements the salmon in flavour and adds its own richness.
• Continental Cucumber: Cucumber is mild in flavour, but it adds an element of crunch, another colour contrast & of course freshness. I use continental cucumbers as they have less seeds & I prefer the texture to other varieties.
• Red Onion: Red onion is optional but it is all about balance of texture, colour and flavour and I think it adds a nice sweetness, crunch and I love the addition of the purple.
• Fresh Salmon: You don’t need alot of Salmon but it does add a bit of luxe to your dish and when seasoned it rounds this appetiser off beautifully. Salmon is rich and fatty but has a pretty mild flavour.
• Kewpie Mayonnaise: I have used Kewpie mayo. It is a Japanese mayonnaise known for its rich, umami flavour and creamy texture, made with rice vinegar rather than distilled vinegar, giving it a slight tang. Kewpie mayo adds a creamy, savoury element to the tofu pockets.
• Tomato Sauce:I have added the smallest amount of tomato sauce to add a tangy sweetness.
• Dark Soy Sauce: A thicker, darker version of regular soy sauce, dark soy sauce is aged longer and has a richer, more robust flavour with a hint of sweetness.
• Sriracha: Adding a spicy chilli sauce with a slight sweetness and vinegar tang, adds a spicy kick to salmon.
• Dill: Dill complements salmon, cucumbers, and other fresh ingredients, adding brightness and a delicate herbal note. You don’t need alot to garnish.
• Coriander (Cilantro): My next herb of choice is coriander. its freshness pairs well with spicy and rich flavours, adding a bright contrast to salmon, chilli, and soy sauce.
• Red Chilli: Thinly sliced or diced, red chilli adds a fiery kick to sushi, sauces, and garnishes, enhancing the flavour complexity. It also adds a beautiful colour contrast. I use a medium heat chilli.
• Sesame Seeds: They can be toasted to enhance their flavour and are common in Asian cuisine. Sprinkled on these salmon pockets adds visual appeal and nuttiness. I like black and white.

Instructions:

1. Cook the Sushi Rice: Cook as per packet instructions. I have used my rice cooker but rice cookers all differ so check your product instructions.
2. Prepare the Rice Seasoning:
   • In a small microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until the sugar dissolves. Stir the mixture to ensure the sugar and salt are fully incorporated into the vinegar. This sweet and tangy seasoning will give the rice its signature sushi flavour.
3. Season the Cooked Rice:
   • Once your sushi rice is cooked, transfer it to a large, flat dish or bowl to cool slightly. Pour the warm rice vinegar mixture over the rice, and gently fold the rice using a wooden spoon or paddle. Be careful not to mash the rice; the goal is to coat each grain with the seasoning while keeping the texture intact. Set the rice aside to cool to room temperature.
4. Make the Salmon Mixture:
   • In a medium-sized bowl, combine Kewpie mayonnaise, tomato sauce, dark soy sauce, an sriracha (adjust the amount to taste if you prefer more heat). Mix well to combine.
   • Finely chop fresh salmon into small cubes. Stir the salmon into the mayonnaise mixture until fully coated. Set this mixture aside while you prepare the vegetables and inari pockets.
5. Prepare the Vegetables:
   • Dice continental cucumber, avocado, and red onion into small, even cubes. Ensure the pieces are small enough to fit neatly into the inari pockets but large enough to add texture.
6. Prepare the Inari Pockets:
   • Gently squeeze each fried bean curd pocket (inari) to remove any excess liquid. Be careful not to tear the pockets as you do this. They should be soft but not overly wet. Once drained, pat dry with a paper towel & carefully open each pocket, making sure they retain their shape.
7. Assemble the Inari Pockets:
   • Spoon about 2 teaspoons of sushi rice into the bottom of each pocket. Press down lightly with the back of the spoon or your fingers to help the pocket stand upright, creating a solid base for the other ingredients.
   • Repeat this process with the remaining pockets, ensuring they are all evenly filled with rice.
8. Add the Vegetables:
   • On top of the rice in each pocket, add 1 teaspoon each of cucumber, avocado, and red onion. Spread them out evenly to create a colourful and balanced layer of fresh vegetables.
9. Top with the Salmon Mixture:
   • Spoon a generous amount (heaped teaspoon) of the salmon and mayonnaise mixture over the vegetables in each inari pocket.
10. Garnish all the pockets: Add your coriander, chilli, dill and sesame seeds.

Serve and enjoy!

Helpful Hints

• Make a rice ball approx the size of a 50-cent piece and press it into the inari pocket to allow the pocket to stand.

• You could prep all your ingredients for this easy appetiser, ahead of time and place them in an airtight container & fill your inari pockets just before serving.

• You could make these pockets vegetarian by omitting the salmon or you could use chopped prawns, scallops or crab meat as an alternative to salmon.

• The Fried Bean curd pockets come in a packet with 2 separate packs of 8 so you could 1/2 the recipe for smaller numbers.

Salmon Inari Sushi

Recipe

(Serves 16 Prep 40mins)

Ingredients

• 1 Cup Sushi Rice
• 1 1/2 Tbsp Rice Vinegar
• 2 tsp Sugar
• 1 tsp of Salt
• 16 Bean Curd pockets
• 1/2 Avocado finely diced
• 1/2 Continental Cucumber finely diced
• 1/4 Red Onion finely diced
• 100g skinless Salmon fillet
• 1 Tbsp Kewpie Mayonnaise
• 1 tsp Tomato Sauce
• 1 tsp Dark Soy Sauce
• 1 tsp Sriracha
• 1 Tbsp fresh Dill chopped
• 16 Coriander leaves
• 1 Red Chilli finely sliced
• Sesame Seeds

Method

1. Cook your sushi rice according to the instructions on the packet.
2. In a small bowl, heat the rice vinegar, sugar, and salt in the microwave for about 30 seconds, just until the sugar dissolves.
3. Once the rice is cooked, pour the warm rice vinegar mixture over the rice and mix well. Set it aside to cool slightly.
4. In a separate bowl, combine mayonnaise, tomato sauce, soy sauce, and sriracha.
5. Finely chop the salmon and stir it into the mayonnaise mixture.
6. Cube the cucumber, avocado, and red onion into small, even pieces.
7. Take an inari pocket and gently squeeze out any excess liquid.
8. Open the pocket and spoon about 2 teaspoons of sushi rice into the bottom, pressing down lightly to help the pocket stand upright.
9. Repeat this process with the remaining inari pockets.
10. Add 1 teaspoon each of cucumber, avocado, and red onion on top of the rice in each pocket.
11. Spoon the salmon mixture over the veggies.
12. Garnish each pocket with a slice of red chilli, a coriander leaf, some finely sliced dill, and a sprinkle of black and white sesame seeds.

Serve & Enjoy!

Wine Pairing Suggestions:

• Sparkling Rosé: sparkling rosé offers vibrant acidity to cut through the richness of the salmon and mayonnaise, while its fruity notes balance the spice from sriracha and red chilli. The bubbles provide a refreshing lift to the overall texture of the dish.

• Off-Dry Riesling: With its bright acidity and slight sweetness, an off-dry Riesling pairs perfectly with the heat from sriracha and red chilli. It also complements the tangy flavours of the rice vinegar and soy sauce without overpowering the delicate flavours of the avocado, cucumber, and dill.

• Sauvignon Blanc: Herbaceous and citrusy notes of a Sauvignon Blanc marry well with fresh ingredients like cucumber, coriander, dill, and avocado. Its acidity cuts through the fattiness of the salmon and mayonnaise while balancing the umami of soy sauce and sesame seeds.

•  Champagne (Brut): If you’re aiming for a celebratory or elegant feel, a brut Champagne brings a clean, crisp acidity that handles the diverse ingredients beautifully. It brightens the dish, refreshes the palate, and complements the creamy avocado, spicy chilli, and savoury salmon.