Author Notes
I made this recipe on an ordinary day when my friend gave me a bag of Korean Tofu Pockets — then my imagination danced with grace and excitement with what I can do for the ingredients I have at home.
This one is good for appetizer / snack.
—AngryWhenHungry
Ingredients
- Sushi Rice
-
1 cup
Short grained rice
-
1 cup
Water
-
2 tablespoons
Rice vinegar
-
2.5 tablespoons
Sugar
-
2 pinches
Salt
- Ceviche
-
300 grams
Mackerel Fillet (fresh)
-
80 grams
Cucumber (fresh)
-
80 grams
Tomatoes (fresh)
-
60 grams
White Onions
-
1 piece
Banana Pepper or Hot sauce (optional)
-
1 pinch
Sesame seasoning (included in Tofu Packets)
-
1 packet
Yubuchobap
Directions
- Sushi Rice
-
1. Wash and rinse rice, put in a rice cooker, add water and let it cook.
2. Add vinegar, sugar and salt when the rice is done.
- Ceviche
-
PREPARATION:
1. Wash the fresh mackerel quickly in cold running water (if needed).
2. Slice and cut fish fillet into small cubes.
3. Wash, sanitise, peel and de-seed cucumber
4. Wash, sanitise and de-seed tomatoes.
5. Wash, sanitise and de-seed green bell pepper.
6. Wash, sanitise and peel white onions
7. Slice and cut vegetables into smaller cubes
8. Put everything in one bowl.
-
METHOD:
1. Mix lemon juice, mustards and season with salt and pepper according to you preference.
2. Let the acid slightly cook the meat for 2-3 minutes.
3. Add mayonnaise.
-
ASSEMBLY:
1. Prepare tofu pockets.
2. Add sushi rice and fill in 35-50% of the tofu pockets. (Press a little bit downwards. )
3. Add ceviche.
4. Topped with sesame seed seasoning.
5. Serve! :)
-
VOILA! HAPPY ME! :)
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