SHIPS IN 1-2 DAYS | $6.99 SHIPPING | $45+ SHIPPING IS ON US
by Lily Morello www.lilymorello.com
After eating a big, heavy Thanksgiving feast, I like to balance things out a bit by eating something lighter and healthier in the days that follow. Sushi is usually my go-to, and lately I have been loving making inari sushi at home.
Inari sushi is comprised of stuffed pouches made of bean curd/tofu skin that have been fried and then marinated (abura-age). You can find the marinated abura-age pouches at Asian grocery stores and they come either in a shelf-stable can or in the refrigerated section next to other tofu products. Inari sushi usually refers to the abura-age pouches being stuffed with just rice, and I often see this classic form served with the pouch upside-down and the rice hidden underneath. However, I love the look of these little flavorsome pouches being presented as little stuffed boats where you can see the various fillings inside.
For this recipe, poached salmon seasoned with Spice Tribe’s Kissed by Binchotan spice blend is the star filling. I wanted to make something that was easy and approachable, even for those who don’t like raw fish or maybe just don’t have a trusted place to buy it. Although I topped mine with some salmon roe (ikura), that is a totally optional garnish because the spicy salmon on top of the rice is really all you need for these satisfyingly tasty bites. A salmon filet is gently poached to avoid overcooking and the seasoning is kept simple and classic by using Spice Tribe’s version of the Japanese shichi-mi tōgarashi spice blend. I love that Spice Tribe’s seasoning blends do not contain any salt, so the cook (i.e. me) stays in control of how salty the dish will be. I hope that with this recipe, you feel encouraged to step out of your cooking comfort zone and have fun making your spicy poached salmon pouches as simple or elaborate as you’d like them to be!