Introduction: Spicy Shrimp Inari

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

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.


  • 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

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

Step 1: Prep Sauce

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.

Step 2: Construct

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!