Make the Quick Kimchi: In a medium bowl, toss the sliced broccoli stem, daikon radish, carrot, and green onions with the salt.
Let the mixture stand for 10 minutes to draw out moisture.
Rinse and Squeeze: Thoroughly rinse the vegetables under cold water to remove the excess salt.
Using your hands, squeeze out as much water as possible and pat dry.
Season the Kimchi: Return the squeezed vegetables to the bowl and mix in the garlic chili paste and grated ginger.
Let it stand for at least 5 minutes for the flavors to meld.
Prepare the Inari Pouches: Gently lay the inari pouches on a clean kitchen towel and blot away any excess seasoned liquid from the packaging.
Fill the Pouches: Carefully open each of the 8 inari pouches.
Using wet hands or a wet spoon to prevent sticking, fill each pouch about three-quarters full with your prepared sushi rice, packing it in gently but securely.
Top and Serve: Drain any excess liquid from your prepared kimchi. Generously top each rice-filled inari pouch with the broccoli-stem kimchi.
Serve immediately and enjoy!
Keep a small bowl of water nearby to wet your hands or spoon when handling the sushi rice. This is the secret to preventing it from sticking to everything!
Adjust the spice level to your liking by adding more or less garlic chili paste. For a non-spicy version, you can substitute it with a mix of gochujang and a little rice vinegar.
Garnish your finished inari with a sprinkle of toasted sesame seeds or finely chopped chives for extra texture and visual appeal.
