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
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.
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~
- Smoked Fish Dip from Veggies First Then Dessert
- Smoked Salmon Club Sandwich from Making Miracles
- Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
- Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
- Smoked Salmon Quiche from Karen’s Kitchen Stories
- Yubuchobap from Palatable Pastime (You are Here!)
- Smoked Whitefish Dip from A Day in the Life on the Farm
- Smoked Whole Pomfret Fish Fry from Sneha’s Recipe
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
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Yubuchobap Smoked Salmon Sushi Pockets
Yubuchobap Smoked Salmon Sushi Pockets
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
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This sounds delicious. I love all the flavors.
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!