Inari Pockets with Rice and Shrimp

The following appetizer has all the components of the more known sushi rolls, but it is much easier to prepare. The secret lies in the use of Inari tofu skin pockets as the shell, rather than the more elaborate and time consuming use of Nori seaweed sheet, which require a sushi rolling mat and expertise.  

In this free style dish, the rice is first placed inside the Inari pocket, followed by layers of flavorings and ingredients, creating a tasty mix of flavors and textures.

I chose to use aromatic cooked shrimp as the main addition to the pockets, but any other you have in mind, including vegetarian options, such as fried tofu, can be used as well.

The pockets are packed with flavors and don’t need any dipping sauce. They can be served as an appetizer, or as a part of finger food buffet.  Try them and enjoy.



* Inari are sweet-salty fried and marinated tofu skins pockets. They are available in Asian food stores or online. Before using, drain them on paper towels, separate carefully and fill close to serving.

* Umeboshi paste is a condiment made of pureed pickled umeboshi plums. It is quite salty and acidic, so a small amount of it is plenty.


Makes: 8

Prep time: 30 minutes

Soaking time: 20-30 minutes

Cooking time: 30 minutes

Chilling time: 15 minutes



For the rice:

1 cup sushi rice

1 cup water

2 Tbs rice vinegar

1 tablespoons sugar

½ teaspoon salt

For the shrimps:

8 medium shrimps (fresh or frozen, thawed), heads off, unpeeled

1 knob fresh ginger, cut into large pieces

2 Tbs soy sauce

1 Tbs rice wine vinegar

1 Tbs sesame oil

1 tsp toasted sesame seeds

For assembling:

8 Inari tofu skin pockets (see notes)

1 Nori seaweed sheet, cut into 8 rectangles

1 Tbs Umeboshi paste (see notes)

½ tsp prepared Wasabi paste

Pickled ginger

1 scallion, roughly cut


  1. The rice: wash the rice in cold water, until the water is clear. Transfer to a medium pot, add the water, and let stand for 20-30 minutes.
  2. Cover the pot, bring to a boil over high heat and cook for 2 minutes. Reduce the heat to low and cook for 15 minutes. Turn off the heat. Keep in the pot, covered, for 15 minutes.
  3. Meanwhile, mix the vinegar, sugar and salt in a small bowl. Stir to dissolve the sugar. Pour over the rice and mix gently. Keep covered, at room temperature, until using.
  4. The shrimps: with a sharp knife, make a cut at the back of each shrimp and clean it. (Click HERE for detailed instructions).
  5. Place in one layer in a large pan. Add the ginger, soy sauce, rice wine vinegar and water to cover. Bring to a boil over high heat. Lower the heat to medium and cook until the shrimps change color. Let cool in the liquid, drain and peel. Lightly heat the sesame oil and pour over the shrimps. Sprinkle the toasted sesame seeds on top and mix.
  6. Assembly: divide the prepared rice between the inari pockets. Mix the umebushi paste with the wasabi paste, and brush a thin layer over the rice. Add a folded piece of Nori seaweed over, then top with shrimp and pickled ginger. Scatter sliced scallion on top and serve.

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Over the last few years, I’ve seen quite a lot of recipes for no-churn ice cream. I got curious, but still postponed trying them.  

While making a batch of my homemade Marzipan (click HERE for the recipe), I kept a bit on the side, planning to find a recipe to use it with. Then the idea of incorporating it with ice cream came to mind, and soon after I was checking these recipes again. Continue reading

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Too often, we find at the store beets or radishes, with their fresh greens cut off. This is a real shame, as the greens are highly nutritious and flavorful. Continue reading

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Eggplants are one of my most favorite vegetables. They can be prepared in so many ways, and in each they demonstrate a new flavor and texture, as in the following recipe. Continue reading

Oatmeal, Peanut and Chocolate Chip Cookies

Peanut butter cookies are always popular, and the same goes for oatmeal cookies, and chocolate chip cookies  – which made me think that it could be a nice idea, to combine all three in one bowl and see what happens. Continue reading

Spicy Crispy Chicken Wings

Chicken wings are the ultimate finger food, and are great for outdoors entertaining. They can be prepared in many ways (for more recipes, press HERE) and with different flavors. This time, I’ve decided to make them crispier and spicier than usual. Continue reading

Friands with Lime Curd

Friands (mini almond cakes), are one of my favorite quick and easy type of desserts. In a recipe I posted HERE a few years ago, I used cardamom powder in the batter, and served them with lemon curd. This time, I’ve decided to omit the cardamom, and serve them with lime curd – and the result was just as delicious. Continue reading

Lamb Stew with Eggplant, Tomato and Parsley

The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix. Continue reading

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising. Continue reading

Turkey Patties with Mushrooms, Parsley and Sun Dried Tomatoes

Although I rarely use store ground meat, I’ve had good experience with a local farm product of ground dark turkey meat, and decided to use it once more. This time again, I wanted to add some bold flavors to the somewhat bland meat, and at the same time, add more interesting texture to the patties. Continue reading

Banana and Hard Cider Cake with Cherry Filling

As cherry season has just started, I immediately put my mind into using some of the cherries I’ve bought in a cake. At the same time, I, once again, had a couple of ripe bananas that could only be used in a cake. So it made sense to combine the two in one cake, and the result is in front of you. Continue reading