Yubuchobap

Ingredients

• Green onions - 2 tablespoons, chopped
• Sesame seeds - 1 tablespoon, toasted
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Sugar - 1 teaspoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Radish - 1/2 cup, julienned
• Cucumber - 1/2 cup, julienned
• Carrots - 1/2 cup, julienned
• Sushi rice - 2 cups, cooked
• Firm tofu - 1 block

Instructions

1. Cut the tofu block into 8 equal-sized rectangles.
2. Heat a non-stick pan over medium heat and lightly fry the tofu rectangles until golden brown on both sides. Set aside to cool.
3. In a bowl, combine the cooked sushi rice, carrots, cucumber, radish, soy sauce, rice vinegar, sugar, salt, sesame oil, sesame seeds, and green onions. Mix well.
4. Gently open each tofu rectangle to create a pocket and stuff it with the seasoned rice mixture.
5. Serve the yubuchobap as is or with a side of soy sauce for dipping.