Ingredients

• 1 pound California Roll ahi poke
• 12 inari wrapper (seasoned bean curd, 10 oz. can)
• 2 cups seasoned sushi rice (cooked)
• 1/2 cup furikake or as desired
• 1/4 cup green onion (diced)
• 2 ounces masago (capelin roe)
• 2 tablespoons sriracha

Directions

1. Rough chop the poke to small pieces and set aside.
2. Open an inari pocket carefully without tearing it.
3. Place and press in 1 heaping tablespoon of seasoned suchi rice gently into the bottom of the pocket for form a base making sure it can stand up on a plate.
4. Place 2 tablespoons of minced poke over the sushi rice, pressing the poke to the edges of the inari pocket.
5. Be sure to tuck the corners of the inari down over the poke an fold the edges over to close the inari pocket.
6. Garnish inari with furikake, green onion, masago, and sriracha.
7. Repeat for the remaining inari.