Main ingredients 🥩
seasoned yubusalmonmayonnaisesriracha sauceparsleyavocado
Ttukdak Hyung's King Salmon Avocado Yubuchobap
A premium yubuchobap generously topped with tender avocado and salmon tossed in a spicy and savory sriracha mayo sauce, inside sweet and tangy seasoned king-size fried tofu pockets.
🙋 Recommended for
- ⭐ Those who want to enjoy premium large yubuchobap sold at department store food halls affordably at home.
- ⭐ Those who love the tender and savory combination of salmon and avocado with a spicy sauce.
Ingredients needed 🛒2 servings
- 10 sheets of large seasoned yubu
- 1.5 bowls of rice
- some yubu seasoning liquid (from squeezing the pockets)
- a little vinegar
- a little sugar
- a little seasoned salt
- 150g sushi-grade salmon
- mayonnaise as needed
- sriracha sauce as needed
- a little salt
- a little pepper
- a little parsley flakes
- 1/2 avocado
Recipe 🍳
- Lightly squeeze the large seasoned yubu by hand to remove some liquid, and set the seasoning liquid aside without discarding.
- Add some of the squeezed yubu seasoning liquid, vinegar, sugar, and seasoned salt to warm rice and mix well to season the sushi rice.
- Carefully open the yubu pockets without tearing, and fill them about 70% full with the prepared rice.
- Cut the sushi-grade salmon into small square pieces suitable for topping.
- In a bowl, combine the cut salmon, mayonnaise, sriracha sauce, salt, pepper, and parsley flakes, and toss evenly.
- Also cut the avocado into similar-sized square pieces, add to the bowl with the salmon, and gently mix once more without mashing.
- Mound the salmon avocado topping generously on top of the rice-filled large yubu without letting it spill over.
- Lightly squeeze excess liquid from the large yubu, season the rice with that liquid, vinegar, sugar, and salt, then fill the pockets about 70%.
- Mix cubed salmon with mayonnaise, sriracha sauce, salt, pepper, and parsley, then gently toss with cubed avocado.
- Top the yubuchobap generously with the salmon avocado mixture.
Cooking tips 💡
- Small supermarket yubu are hard to top, so be sure to buy commercially-available 'large yubu for yubuchobap' to hold their shape.
- If you mix the salmon and avocado together vigorously from the start, the avocado will break down and become messy, so season the salmon first, then gently fold in the avocado at the end for a neat finish.
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