Sushi Rice Ceviche in Korean Tofu Pockets

By • June 12, 2016 0 Comments

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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.



Serves 2-3

Sushi Rice

  • 1 cup Short grained rice
  • 1 cup Water
  • 2 tablespoons Rice vinegar
  • 2.5 tablespoons Sugar
  • 2 pinches Salt
  1. 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.


  • 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
  1. 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.
  2. 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.
  3. 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! :)
  4. VOILA! HAPPY ME! :)

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