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
Serves: 2-3
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! 🙂
Photo by AngryWhenHungry