Spicy California Ahi Bombs
Easy to make and hard to resist! These Spicy California Ahi Bombs make a delicious dish for game day or for your next family gathering!
Recipe - Foodland Pupukea
Spicy California Ahi Bombs
000
Ingredients
California Roll Ahi Poke, 1 Pound
Inari Wrapper, 12 Wrappers
Seasoned Sushi Rice, 2 Cups
Furikake, 1/2 Cup
Green Onion, 1/4 Cup
Masago, 2 Ounces
Sriracha, 2 Tablespoons
Directions
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
- Rough chop the poke to small pieces and set aside.
- Open an inari pocket carefully without tearing it.
- 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.
- Place 2 tablespoons of minced poke over the sushi rice, pressing the poke to the edges of the inari pocket.
- Be sure to tuck the corners of the inari down over the poke an fold the edges over to close the inari pocket.
- Garnish inari with furikake, green onion, masago, and sriracha.
- Repeat for the remaining inari.
0 minutes
Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Ahi Poke, California Roll, 1 Pound
Member Price
$13.99/lb was $15.99/lb$13.99/lb
Not Available
Hinode Calrose Rice, 20 Pound
Member Price
$18.99 was $23.99$0.95/lb
Maika`i Organic Nori Furikake, 2.5 Ounce
Member Price
$6.99 was $9.99$2.80/oz
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Not Available
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
Member Price
$7.29 was $8.99$0.43/oz
Directions
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
- Rough chop the poke to small pieces and set aside.
- Open an inari pocket carefully without tearing it.
- 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.
- Place 2 tablespoons of minced poke over the sushi rice, pressing the poke to the edges of the inari pocket.
- Be sure to tuck the corners of the inari down over the poke an fold the edges over to close the inari pocket.
- Garnish inari with furikake, green onion, masago, and sriracha.
- Repeat for the remaining inari.