Yubuchobap Smoked Salmon Sushi Pockets #FishFriday

Yubuchobap Smoked Salmon Sushi Pockets are a type of Korean inari sushi made with salmon, and yubu bean curd skins.
Yubuchobap Smoked Salmon Sushi Pockets

Yubuchobap Smoked Salmon Sushi Pockets

By Sue Lau |  Palatable Pastime

Yubuchobap Smoked Salmon Sushi Pockets are my recipe  of the day with Fish Friday Foodies. We get together once per month to post on seafood related topics. This month we are doing smoked fish and seafood recipes.

What is Yubu?

Yubu,  which is a bean curd skin,  can be bought  in Asian groceries ready to use and fill. As an alternative to a toasted nori sheet, this is a great alternative for those who want something different.

Yubuchobap Smoked Salmon Sushi Pockets

Smoked Fish, not Raw

Another great difference is that  when using smoked salmon, you  don’t have to worry about the considerations of  using raw fish. It makes the perfect option for those who wish something else.

Fish Friday Foodies

~Smoked Fish Recipes~

Fish Friday Foodies

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Yubuchobap Smoked Salmon Sushi Pockets

Yubuchobap Smoked Salmon Sushi Pockets

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Yubuchobap Smoked Salmon Sushi Pockets

 

Yubuchobap Smoked Salmon Sushi Pockets

Sue Lau
Prep Time 15 mins
Rice Prep, Cook and Cool Time 1 hr 45 mins
Course Appetizer
Cuisine Asian, Korean
Servings 6

Ingredients
  

  • 1 cup dry short grain sushi rice cooked or steamed
  • 1-1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon mirin
  • 3 ounces smoked salmon
  • 1/2 teaspoon dry wasabi powder
  • 2 scallions thinly sliced
  • 1 tablespoon minced pickled ginger
  • 8 ounces Yuba tofu pockets
  • black sesame seed as needed
  • soy sauce as needed

Instructions
 

  • Combine rice vinegar and mirin with cooled cooked sushi rice.
  • Mix salmon with wasabi powder then the ginger and scallion, stirring these into the rice.
  • Stuff rice mixture into opened yubu pockets and sprinkle with some sesame seed.
  • Serve with soy sauce as a dip.

Notes

From the kitchen of palatablepastime.com
Keyword sushi pockets

Yubuchobap Smoked Salmon Sushi Pockets

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Palatable Recipes

2 responses

  1. Wow this sounds delicious – and what a beautiful dish! I love the idea of using smoked salmon – I’m not comfortable enough with raw fish to attempt a dish with them at home yet!

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