Crab Stick Inari Sushi without Butter

Shred the crab sticks along the grain.

Julienne the cucumber and carrot.

Blanch the inari pockets in boiling water to remove excess oil, then squeeze out the moisture.

Mix sushi vinegar, sugar, and salt into the rice.

Add the shredded crab sticks, julienned cucumber, and carrot to the rice and mix well.

Fill each inari pocket with a suitable amount of prepared rice and shape.

Place the finished inari sushi on a plate for serving.