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Tofu pockets

 

I’ve always been a fan of sushi, even when I was 5 years old. Something about the fresh fish with the spicy wasabi and seasoned rice always made me do a little dance inside; this was not the case for my sister. Whenever my parents and I wanted sushi, my sister would make a face and order the teriyaki. Although her palate has grown over the years, sushi is still not on the top of her list unless there are tofu pockets. Tofu pockets are a Korean styled Japanese food consisting of seasoned tofu pockets stuffed with sticky rice. To make tofu pockets more my style, I topped them with two different kinds of salmon, spicy salmon and salmon poke.

tofu pockets

tofu pockets

Tofu pockets with salmon 2 ways
Serves 4
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Total Time
25 min
Total Time
25 min
370 calories
46 g
37 g
12 g
18 g
2 g
241 g
618 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
241g
Servings
4
Amount Per Serving
Calories 370
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 3g
Cholesterol 37mg
12%
Sodium 618mg
26%
Total Carbohydrates 46g
15%
Dietary Fiber 0g
2%
Sugars 5g
Protein 18g
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sushi rice
  1. 3 cups cooked white rice
  2. 2 tbsp rice vinegar
  3. 1 tbsp sesame seeds
  4. 1 1/2 tbsp sugar
  5. 1/2 tsp salt
  6. 1 tbsp sesame oil
Salmon poke
  1. 1/4 cup water
  2. 1/4 tsp red chili flakes
  3. pinch of salt
  4. 1 tsp rice vinegar
  5. 4 oz fresh salmon, skinless
  6. 2 tsp soy sauce
  7. 1/2 tsp sesame oil
Spicy salmon
  1. 4 oz fresh salmon, skinless
  2. 1 tbsp mayonnaise
  3. 1 tsp sriracha
  4. 1/2 tsp tabasco
Garnish
  1. radish sprouts
Instructions
  1. Mix warm cooked rice with rice vinegar, sesame seeds and sugar until thoroughly combined. Let cool.
  2. Bring 1/4 cup water to a boil. Remove from heat and add red chili flakes, pinch of salt and vinegar. Let cool.
  3. Cut the salmon into small dice. Season half of the salmon with soy sauce, sesame oil and 1 tbsp of the chili water. Season the other portion with the mayonnaise, sriracha and tabasco.
  4. Stuff the tofu pockets with the seasoned rice. Top half with the spicy salmon and the other half with the salmon poke. Garnish with radish sprouts and serve immediately.
beta
calories
370
fat
12g
protein
18g
carbs
46g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Since you are consuming the salmon raw, make sure to purchase fresh salmon. Here are some tips on choosing the best quality fish:

  1. Smell the fish: the older the fish, the stronger the odor it will emit.
  2. Check the date: purchase fish that was packaged the same day you will be using it.
  3. Judge the salmon by its appearance: the meat should be smooth and glossy. If the fish looks dry, cracked, or has inconsistencies in its flesh, do not purchase.
  4. Make sure the fish says fresh not frozen!
salmon 
Tofu pockets or seasoned bean curd can purchased at Asian markets. Many times the packages come with seasoning mix for the rice, but I always prefer to season it myself.
 
tofu pockets 
The salmon poke and spicy salmon are two creative ways to top the tofu pockets but the options are limitless! You can use bay scallops, fresh tuna, Korean bulgogi, and even kimchi! Serve immediately for best results and make extra because they’ll be running out quick!
 
tofu pockets
 
 
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Comments: 2

  1. Eunice Ma 12/30/2013 at 6:42 am Reply

    You totally called me out!! I still may not eat raw fish, but I’d TOTALLY eat these! MAKE ME SOME! I drooled, yet again, looking at your blog.

    • cma0425 12/30/2013 at 8:11 pm Reply

      :)

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