SHRIMP INARI
This is one of our absolute favorite meals. We stumbled on a version of this at Whole Foods and were instantly obsessed. The next time we went they didn't have them- our solution was DIY. They are fairly easy to make and SO delicious! Give it a try, you wont be sorry!
KOKUHO SUSHI RICE 1 CUP
RICE WINE VINEGAR 2 TBSP
SHIRAKIKU INARIZUSHI NO MOTO 1 CAN
MEDUIM - LARGE SHRIMP 1 POUND (ABOUT 16-18)
STIR FRY OIL
GREEN ONION
Place a cup of rice in the cooker and wash thoroughly. Once rinse you’ll want to add 1 & 1/4 cups of water & 2 tablespoons of rice wine vinegar per cup of rice. Get that cooking and you’re off to the next step.
Clean shrimp and lightly season with salt and pepper. Pour 1-2 tablespoons of stir fry oil in a pan and wait for it to heat. Add the shrimp and let them cook through until you start to see pink on the side facing up, then flipfor a nice even cook.
Slice the green onion and red chili peppers and set them aside.
In a small bowl mix mayonnaise and siracha to your liking, and there you have it - SPICY MAYO!
Toss the shrimp in the bowl so they have a nice even coat and set aside
Once the rice is ready, you will fill the pockets to the brim with rice. You’ll then top each pocket with sesame seeds, followed by a shrimp, and green onions. You’ll have a delicious and photo worthy meal.
If you’re feeling extra spicy, you can add a thin sliced red hot chili pepper on top. Erich is a fan!
