Tuna Mayo Inari Rolls
Tuna Mayo Inari Rolls made with Gyeonggimi Gawaji No. 1 Rice
Chewy inari (seasoned fried tofu pouches) meets savory tuna mayo for delicious Tuna Mayo Inari Rolls that taste great even when cold! Made with sticky and flavorful Gyeonggimi Gawaji No. 1 rice, these rolls are perfect for lunchboxes or as a simple snack. The slightly spicy tuna mayo filling cuts through richness, making them irresistibly moreish.
Main Ingredients- 1 can (80g) tuna, drained
- 12 square pieces of seasoned fried tofu (inari)
- 1.5 bowls of cooked Gyeonggimi Gawaji No. 1 rice
- A few stalks of chives
- 4 Tbsp furikake (rice seasoning)
Inari Simmering Syrup- 1 cup kelp stock (dashima water)
- 1 Tbsp sugar
- 1.5 Tbsp soy sauce for seasoning (mat-ganjang)
- 1 cup kelp stock (dashima water)
- 1 Tbsp sugar
- 1.5 Tbsp soy sauce for seasoning (mat-ganjang)
Cooking Instructions
Step 1
Prepare the square inari pouches by removing excess oil. If frozen, thaw them slightly. Then, gently rinse them under warm water to get rid of any excess grease and make them softer.
Step 2
Make the inari simmering syrup and cook the inari. In a pot, combine the kelp stock, sugar, and mat-ganjang. Bring to a simmer, then add the prepared inari. Let it simmer over medium-low heat until the inari absorbs the flavors. Cook until the liquid is reduced to a glaze. Drain the inari on a sieve to remove excess syrup. Be careful, as it’s hot. You can gently squeeze out the excess syrup by hand.
Step 3
Prepare the rice for the inari rolls. Use freshly cooked Gyeonggimi Gawaji No. 1 rice, known for its chewy texture and stickiness. Even if you usually prefer multi-grain rice, this white rice is delicious on its own. Have warm, freshly cooked rice ready.
Step 4
Add flavor to the well-cooked Gyeonggimi Gawaji No. 1 rice. Generously mix in the furikake seasoning, gently tossing the rice with your hands until well combined. If you don’t have furikake, you can make a simple fried rice by stir-frying finely chopped vegetables or ham and mixing it with the rice.
Step 5
Make the tuna mayo filling, the star of your inari rolls. In a bowl, mix the drained tuna (80g) with mayonnaise. For a touch of heat and flavor, finely chop and add some Korean chili peppers (cheongyang peppers) to your liking. The chili peppers will balance the richness and add a pleasant spicy kick. Mix everything well.
Step 6
Spread the inari pouches flat to prepare them for rolling. Carefully trim off the edges of three sides of each inari pouch, leaving one side intact. This makes it easier to spread the filling and roll them neatly. The trimmed bits of inari can also be used inside the rolls.
Step 7
Spread a moderate amount of the prepared rice evenly over the flattened inari. Be careful not to overfill, as it might cause the rolls to burst or be too large to eat in one bite.
Step 8
Place a spoonful of the tuna mayo filling on top of the rice, along with some of the reserved trimmed inari pieces. Now, carefully roll the inari pouch tightly, just like making a sushi roll. Ensure it’s rolled firmly so the filling doesn’t escape.
Step 9
Secure the rolled inari to prevent it from unraveling. Lightly blanch the chives in boiling water until they are pliable. Then, use these softened chives to tie around the inari rolls, securing them in place. The green chives also add a lovely visual touch.
Step 10
Once the Tuna Mayo Inari Rolls are complete, trim the ends of the chives for a neat presentation. These delicious rolls are perfect for packing in a lunchbox for a picnic. Even if you’re not going out, you can bring the picnic spirit home and enjoy them!
