Wendell's Fish Cake Inarizushi

This is a Betty Shimabukuro By Request recipe that Wendell found in the Star-Advertiser earlier this month. I gobbled it  up.

FISH CAKE ‘INARIZUSHI'

 1 pound fresh Chinese fish paste
 1 teaspoon finely grated ginger
 2 tablespoons minced green onion
 2 tablespoons minced cilantro leaves
 2 tablespoons shredded carrot
 1 egg, beaten
 10 pieces inari age (cone sushi wrappers)

Combine fish paste with ginger, green onion, cilantro and carrot. Fold in egg, turning until well combined. (If you wish to test your flavorings, fry a small amount in a skillet and taste. Adjust seasonings.)

Squeeze excess liquid from inari age (some liquid can be added to filling to add a sweet-tart flavor). Separate inari age and open each piece. Stuff about 1/4 cup of filling into each wrapper.

Set in a steamer basket, pressing filled cones into basket so bottoms flatten out a little and cones stand up. Place in a steamer over simmering water and cover. Let steam until cooked through, about 5 minutes. Test by cutting into filling of 1 cone with a knife; it should be white and firm. Makes 10 filled cones.