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Yubuchobap Smoked Salmon Sushi Pockets

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


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword sushi pockets
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