Yubuchobap (Korean Inari Sushi)

Method6 steps · about 15 min

1. 1

   Step 1: Separate the contents for one recipe set of the yubuchobap kit: its seasoned fried tofu pockets, its preportioned sushi-vinegar liquid and its preportioned dried rice seasoning. Keep the pockets aside for filling. If the pack contains three sets, use only one set here; the author’s one set has 14 pockets, although brands vary.

   Uses 1 set yubuchobap kit: seasoned fried tofu pockets, sushi-vinegar seasoning and dried rice seasoning

2. 2

   Step 2: Put the 1 cup already-steamed short-grain rice in a large bowl. Add the sushi-vinegar liquid and dried rice seasoning from the selected kit set and mix evenly with a spatula. Divide this seasoned rice evenly among three bowls, using one-third for each color.

   Uses 1 cup already-steamed short-grain rice · Preportioned kit sushi-vinegar liquid · Preportioned kit dried rice seasoning

3. 3

   Step 3: In the first bowl, mix one-third of the prepared seasoned rice with all 30 g already-steamed, finely chopped broccoli. Keep this green filling separate from the other two rice shares.

   Uses One-third of the complete seasoned rice · 30 g broccoli florets, already steamed and finely chopped

4. 4

   Step 4: In the second bowl, mix another one-third of the prepared seasoned rice with the one already-scrambled cooked egg, breaking it into small pieces. Keep this yellow filling separate.

   Uses One-third of the complete seasoned rice · 1 egg, already scrambled and cooked

5. 5

   Step 5: In the third bowl, mix the remaining one-third of the prepared seasoned rice with all 2 tbsp already-prepared Korean spicy tuna. Keep this red filling separate.

   Uses Remaining one-third of the complete seasoned rice · 2 tbsp already-prepared Korean spicy tuna

6. 6

   Step 6: Lightly squeeze the selected kit’s fried tofu pockets to remove excess seasoning sauce, then gently open each pocket. Fill with a teaspoon using one of the three prepared rice fillings, keeping the green, yellow and red varieties distinct. Repeat with the remaining pockets and filling, making about 14 pieces from the author’s one-set kit. Serve warm or cold in two meal portions; actual pocket count depends on the kit.

   Uses Seasoned fried tofu pockets from one kit set · Prepared green broccoli-rice filling · Prepared yellow egg-rice filling · Prepared red tuna-rice filling