Tricolor Yubu Chobap (Inari Sushi)
Inari sushi made colorful with three wholesome toppings — tuna, spinach, and egg. A lunchbox menu that's as fun to look at as it is to eat.
Ingredients
Main
- Canned tuna (or 150g salmon)1 can
- Spinach1 handful
- Eggs2
- Cooked rice2 bowls
- Store-bought inari sushi kit (12 pockets)1 pack
Seasoning
- Gochujang (red chili paste)1 tbsp
- Oligo syrup (or corn syrup)1 tbsp
- Salta pinch
- Black peppera pinch
- Sesame oil1 tbsp
- Sesame seedsa sprinkle
Directions
- 1
Drain the tuna (or salmon), then toss it with the gochujang and oligo syrup.
- 2
Blanch the spinach in boiling water with 1/2 tbsp salt for about 10 seconds, then rinse in cold water.
- 3
Squeeze the spinach dry, chop it finely, and season with a pinch of salt, 1 tbsp sesame oil, and 1 tbsp crushed sesame seeds.
- 4
Beat the eggs with a pinch of salt and pepper, then scramble them in a pan with 1 tbsp oil.
- 5
Toss the rice with the seasoning vinegar included in the kit.
- 6
Gently squeeze the excess liquid from the seasoned tofu pockets.
- 7
Fill each pocket about halfway with rice.
- 8
Top with the tuna, spinach, and egg — one color per pocket — to finish.
Tips
Fill the pockets only halfway so the toppings sit prettily on top. The toppings also work great in gimbap or rice balls.