Spicy California Ahi BombsSpicy California Ahi Bombs
Spicy California Ahi Bombs
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 - Foodland Kapolei
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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
Ahi Poke, California Roll
Ahi Poke, California Roll, 1 Pound
Member Price
$13.99/lb was $15.99/lb$13.99/lb
Inari Wrapper, 12 Wrappers
Not Available
Seasoned Sushi Rice, 2 Cups
Hinode Calrose Rice
Hinode Calrose Rice, 20 Pound
Member Price
$18.99 was $23.99$0.95/lb
Furikake, 1/2 Cup
Maika`i Organic Nori Furikake
Maika`i Organic Nori Furikake, 2.5 Ounce
Member Price
$6.99 was $9.99$2.80/oz
Green Onion, 1/4 Cup
Green Onions
Green Onions, 1 Each
Member Price
$2.79 was $3.49
Masago, 2 Ounces
Not Available
Sriracha, 2 Tablespoons
Huy Fong Sriracha Hot Chili Sauce
Huy Fong Sriracha Hot Chili Sauce, 17 Ounce
Member Price
$7.59 was $8.99$0.45/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.