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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- 1/2 cucumber
- 1/2 bell pepper
- 300g imitation crab meat
- 8 perilla leaves
- 1 sheet of seaweed for gimbap
- 1 serving of cooked rice
- Inari sushi kit
- Mayonnaise
- Wasabi (optional)
💰 Total: $4.3 for 2 servings
📄 Directions
- Cut the seaweed sheet into 8 equal pieces.
- Julienne the cucumber and bell pepper into thin strips.
- Mix the cooked rice with the sushi seasoning sauce from the inari sushi kit.
- In a bowl, mix the imitation crab with mayonnaise. Add wasabi if desired.
- Lay a perilla leaf on top of an inari tofu pocket. Spread the seasoned rice evenly over it.
- Place cucumber, bell pepper, and mayo crab mixture on top.
- Roll it up tightly, just like making gimbap.
- Wrap the rolled inari with a piece of cut seaweed.
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