Yubuchobap Recipe (Korean Inari Sushi)
Yubuchobap or Korean inari sushi is a recipe made of sweet and savory tofu pockets that are stuffed with seasoned rice and usually served with toppings. These bite-sized pockets of deliciousness are one of those dishes that once you start, you can't stop eating. The combination of textures and flavors is hard to resist and best of all, no cooking is required! (except for rice).
Ingredients
- 1 yubuchobap kit includes tofu pouches, vinegar seasoning, and dried seasoning packet
- 3-4 cups cooked rice short-grain or medium-grain
Homemade Vinegar Seasoning (Optional)
- 2 tbsp rice vinegar adjust to taste
- 1 tbsp sugar adjust to taste
- 1/2 tsp salt adjust to taste
Toppings (Optional)
Marinated Salmon (makes 8)
- 7 oz (200g) sashimi-grade salmon cut into 1/4 inch cubes
- 3 tsp soy sauce
- 3 tsp mirin
- 3 tsp sesame oil
- chopped scallions for garnish
Myeongran (Mentaiko) Mayo (makes 8)
- 4 oz (120g) myeongran or mentaiko spicy pollock roe
- 4 tbsp Kewpie mayo substitute with regular mayo
- sliced seaweed for garnish
Quick Pickled Cucumber (makes 8)
- 8 Persian or Indian cucumber
- 2 tsp salt divided
- 2 1/2 tbsp rice vinegar
- 4 tsp sugar
- 1 tbsp black sesame seeds
Instructions
- Place the cooked rice into a large mixing bowl. Pour in the vinegar seasoning packet or homemade vinegar seasoning, and dried seasoning packet. Mix until well combined then set aside to cool completely.
- While the rice is cooling, prepare the toppings, if using.
Toppings
- For the marianted salmon topping, combine salmon, soy sauce, mirin, and sesame oil in a small mixing bowl. Mix well then set aside in the fridge to marinate for at least 30 minutes or up to 24 hours.
- For the myeongran (mentaiko) mayo topping, combine myeongran and Kewpie mayo together in a small bowl. Mix to combine then set aside in the fridge until ready to use.
- For the quick pickled cucumber topping, carefully peel the cucumber into thin strips using a peeler. Transfer to a mixing bowl then add 1 tsp of salt. Toss to mix well then set aside for at least 15 minutes. After 15 minutes, squeeze the excess water from the cucumbers then transfer to a clean mixing bowl. Add the remaining teaspoon of salt, rice vinegar, sugar, and black sesame seeds. Toss to mix then set aside in the fridge until ready to use.
Assembling
- Once the rice has cooled to touch, take 2 to 3 tablespoons of the seasoned rice and stuff them into the tofu pockets. Carefully and gently pack the rice into the tofu pockets, making sure to leave about 1/2 inch space from the top.
- Add your choice of toppings and garnishes.
- Serve with a side of wasabi and soy sauce. Enjoy!