Spicy Tuna Mayo Inari Rolls
Spicy Tuna Mayo Inari Rolls
Tuna Inari Rolls Enhanced with Cheongyang Peppers for Extra Flavor
These are Cheongyang Mayo Inari rolls made with the addition of Cheongyang peppers. The spicy kick of the peppers combined with creamy mayonnaise creates a delightful flavor profile. They are easy to make and perfect as a snack for kids or a lunchbox addition. The fresh perilla leaves add another layer of wonderful aroma and taste.
Main Ingredients- 1 can Tuna (drained of oil)
- 1 Cheongyang pepper (finely minced)
- 1 pack seasoned seaweed sheets (for sushi or kimbap)
- 1 Tbsp Sugar
- 2 Tbsp Mayonnaise
- A pinch of Black pepper
- 8 fresh Perilla leaves
- 8 Inari pockets (for sushi or fried tofu pockets)
- 300g cooked Rice (approx. 1.5 bowls)
- 1 Tbsp Rice vinegar
- A pinch of Salt (for seasoning rice)
Cooking Instructions
Step 1
Drain the oil completely from the canned tuna using a sieve. Any remaining oil can cause the rolls to fall apart easily.
Step 2
Finely mince the Cheongyang pepper. If you enjoy more spice, you can include the seeds, but it’s recommended to remove them if children will be eating the rolls.
Step 3
Prepare the seaweed sheets. If using seasoned seaweed, adjust the amount of sugar and pepper in the tuna mixture. Using seasoned seaweed will add extra umami.
Step 4
In a bowl, combine the drained tuna, minced Cheongyang pepper, sugar, mayonnaise, and black pepper. Mix thoroughly. You can adjust the amount of mayonnaise to your preference.
Step 5
Wash the perilla leaves and pat them dry. If necessary, you can cut them in half. It’s a good idea to remove the stem ends.
Step 6
Use the inari pockets as they are, or you can lightly blanch them to make them softer and easier to work with. If the inari pockets are too stiff, it will be difficult to roll them.
Step 7
In warm cooked rice, add the rice vinegar and salt. Gently mix with a spatula, being careful not to mash the rice grains, to create seasoned sushi rice. Let the rice cool slightly so it’s not too hot, which could tear the perilla leaves or inari pockets.
Step 8
Place the inari pockets on a bamboo rolling mat. Lay one sheet of seaweed on top of each inari pocket. If the seaweed is slightly smaller than the inari pocket, it will be easier to roll.
Step 9
Place the prepared perilla leaves on top of the seaweed. It’s best to have the wider side of the perilla leaf facing upwards.
Step 10
Spread a thin layer of the seasoned sushi rice evenly over the perilla leaves. If you use too much rice, the roll might burst, so use a moderate amount.
Step 11
Place the prepared tuna mayo mixture lengthwise on top of the rice. Don’t overfill, as too much filling can also cause the roll to burst.
Step 12
Using the bamboo mat, tightly roll the inari pockets with all the fillings. Press firmly with the mat to shape the rolls neatly. Once rolled, slice them into bite-sized pieces and enjoy your delicious Spicy Tuna Mayo Inari Rolls!
