SpicyTunaBombs.jpg
SpicyTunaBombs.jpg
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!
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Recipe - Kahala MKT.
SpicyTunaBombs.jpg
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

  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.
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Prep Time
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Cook Time
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Servings

Shop Ingredients

Makes 0 servings
California Roll Ahi Poke, 1 Pound
Not Available
Inari Wrapper, 12 Wrappers
Not Available
Seasoned Sushi Rice, 2 Cups
an image
Hinode Calrose Rice, 20 Pound
Price with Maika`i card
$16.99 was $18.99$0.85/lb
Furikake, 1/2 Cup
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JFC Nori Komi Furikake, 1.7 Ounce
Price with Maika`i card
$4.39 was $5.29$2.58/oz
Green Onion, 1/4 Cup
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Green Onions, 1 Each
Price with Maika`i card
$1.99 was $2.29
Masago, 2 Ounces
Not Available
Sriracha, 2 Tablespoons
an image
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
$4.59$0.27/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

  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.