Korean Style Inari Roll (Yubu Kimbap)

subheading: For rice:

5 ½ cups steamed rice (use sushi rice or short / medium grain white rice) - 3 cups of medium white rice grain gave me 5 ½ cups of steamed rice. (3 cups is based on rice cup measurement (1 cup = roughly 75% of 250ml) and 5 ½ cup is based on the standard cup (1 cup = 250 ml) measurement.

¼ tsp fine sea salt

1 tsp sesame oil

1 tsp vinegar

subheading: For yubu (deep fried tofu pouches):

180 g deep fried tofu , yubu in Korean / abura-age in Japanese

2 Tbsp soy sauce

1 Tbsp sugar I used raw sugar

subheading: For spinach:

240 g spinach , rinsed (I used baby spinach)

¼ tsp fine sea salt

1 tsp sesame oil

subheading: Others:

4 large eggs rinsed

180 g carrots peeled,

14 leaves perilla rinsed (You can also cut the stems beforehand if you don’t want to deal with them when you eat)

7 strips yellow radish pickle

7 dried seaweed sheets

1 Tbsp sesame oil To paste once you finish up rolling

Directions at mykoreankitchen.com

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