Sushi Rice Ceviche In Korean Tofu Pockets

• 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

1. 1. Wash and rinse rice, put in a rice cooker, add water and let it cook.rn2. Add vinegar, sugar and salt when the rice is done.
2. PREPARATION:rn1. Wash the fresh mackerel quickly in cold running water (if needed).rn 2. Slice and cut fish fillet into small cubes. rn 3. Wash, sanitise, peel and de-seed cucumberrn 4. Wash, sanitise and de-seed tomatoes.rn 5. Wash, sanitise and de-seed green bell pepper.rn 6. Wash, sanitise and peel white onionsrn 7. Slice and cut vegetables into smaller cubesrn 8. Put everything in one bowl.
3. METHOD:rnrn1. Mix lemon juice, mustards and season with salt and pepper according to you preference.rn2. Let the acid slightly cook the meat for 2-3 minutes. rn3. Add mayonnaise.
4. ASSEMBLY:rnrn1. Prepare tofu pockets.rn2. Add sushi rice and fill in 35-50% of the tofu pockets. (Press a little bit downwards. )rn3. Add ceviche.rn4. Topped with sesame seed seasoning.rn5. Serve! :)
5. VOILA! HAPPY ME! :)

rice, short grained rice, water, rice vinegar, sugar, salt, ceviche, fillet, cucumber, tomatoes, white onions, banana pepper, sesame seasoning, packet

Taken from food52.com/recipes/57341-sushi-rice-ceviche-in-korean-tofu-pockets (may not work)