Easy Inari Sushi Rice Rolls (Yubu Gimbap)
Effortless Flavorful Inari Rice Rolls with Store-Bought Seasoned Inari
Try making ‘Yubu Gimbap’ (Rice Rolls with Seasoned Fried Tofu Pouch) instead of Inari Sushi using convenient store-bought seasoned inari. Ingredient preparation is simplified, and achieving delicious flavor is made easier. Since one serving of Inari Sushi is transformed into 3 rolls of Gimbap, this recipe is perfect for when you want to increase the portion size. Enjoy a delightful meal that’s loved by all, from children to adults!
Ingredients (for 3 Gimbap rolls)- 2-3 bowls of warm cooked rice
- 3 sheets of Gimbap seaweed (kim)
- 120g of store-bought seasoned fried tofu pouch (inari)
- 1/3 carrot (or 20g braised burdock root)
- 6 perilla leaves (깻잎)
- A little cooking oil
- A pinch of salt
- 3 strips of Gimbap pickled radish (danmuji)
Cooking Instructions
Step 1
Prepare the rice as usual, ideally freshly cooked and warm. Gently mix in the sushi vinegar seasoning (dancho mul) and dried vegetable powder that comes with the store-bought seasoned inari. Mix carefully with a spatula to avoid mashing the rice grains. Using mixed grain rice will add a healthier and nuttier flavor.
Step 2
Lightly drain any excess liquid from the seasoned inari pouches by placing them in a sieve. Then, cut them into convenient sizes for rolling, about 1.5 cm thick. These pouches are already seasoned, so there’s no need for extra seasoning, making them very convenient.
Step 3
Wash the perilla leaves thoroughly and pat them dry. Peel the carrot, julienne it finely, and stir-fry it in a lightly oiled pan with a tiny pinch of salt until just tender. Prepare the Gimbap pickled radish strips as well.
Step 4
Place a sheet of Gimbap seaweed on a bamboo rolling mat with the rough side facing up. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small margin at the top edge. Avoid overfilling with rice, as this can cause the roll to burst. Arrange the prepared perilla leaves, stir-fried carrot, pickled radish, and the cut seasoned inari pieces on top of the rice.
Step 5
Roll the Gimbap tightly. Once rolled, place it on a lightly heated pan (turn off the heat) and gently roll the Gimbap. This step helps the seaweed seal well, prevents it from drying out, and enhances the flavor of the seaweed. This step is optional but recommended.
Step 6
Cut the Gimbap into bite-sized pieces, about 1.5 to 2 cm thick. Arrange them on a plate. Your delicious Yubu Gimbap is now ready to be enjoyed! Don’t forget to savor the ends too.
