Tuna Corn Rice

At Tokyo Station recently we grabbed some inarizushi from the basement GranSta food floor area. Inarizushi are deep-fried tofu packets that are simmered in a sweet soy broth and then stuffed with rice. Sometimes the rice is plain, white rice. But often it is seasoned with sesame seeds, minced pickled ginger, or, on this occasion, corn, tuna, and mayonnaise.

We loved this so much we've started making it at home, without the sweet tofu packets. What's not to love, especially now that corn is in season. In a bowl combine cooked rice, cooked corn, canned tuna, and mayonnaise and combine. It also goes well with nori, so feel free to wrap these up into mini hand rolls.

Corn Rice

Growing up in Minnesota my summers were filled with corn. One summer I even had a part-time job detasseling corn. Most of the times we bought our corn directly from the farmers. Big paper bags of corn picked just hours before for only a few bucks. In Tokyo I am paying anywhere from one to two dollars for one ear of corn. It kills me and I don't have the luxury of eating ear after ear after ear of hot, buttered corn. 

Recently, at Den in Jimbocho, chef Zaiyu Hasegawa served corn and scallops cooked with rice. It was so delicious I knew I had to try and recreate it at home. I didn't have scallops at home so tried making it just with corn and loved it.

Simply slice the corn off the cob. Prepare the rice as you normally would at home. Then put into the rice cooker and add the corn. I also like to add a little bit of salt. And cook as usual. No need to add any extra water because of the corn. The corn cooks as the rice is steamed. After the rice and corn is cooked, stir it up with a rice paddle to incorporate the corn into the rice.