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 with salmon 2 ways
45 minTotal Time
3 cups cooked white rice
2 tbsp rice vinegar
1 tbsp sesame seeds
1 1/2 tbsp sugar
1/2 tsp salt
1 tbsp sesame oil
1/4 cup water
1/4 tsp red chili flakes
pinch of salt
1 tsp rice vinegar
4 oz fresh salmon, skinless
2 tsp soy sauce
1/2 tsp sesame oil
4 oz fresh salmon, skinless
1 tbsp mayonnaise
1 tsp sriracha
1/2 tsp tabasco
Mix warm cooked rice with rice vinegar, sesame seeds, and sugar until thoroughly combined. Let cool.
Bring 1/4 cup water to a boil. Remove from heat and add red chili flakes, a pinch of salt and vinegar. Let cool.
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.
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.
Since you are consuming the salmon raw, make sure to purchase fresh salmon. Here are some tips on choosing the best quality fish:
Smell the fish: the older the fish, the stronger the odor it will emit.
Check the date: purchase fish that was packaged the same day you will be using it.
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.
Make sure the fish says fresh, not frozen!
Tofu pockets or seasoned bean curd can be purchased at Asian markets. Many times the packages come with seasoning mix for the rice, but I always prefer to season it myself.
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!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.