1 cup/200 g short grain or sushi rice
1 package Yubuchobap
1/2 small carrot
1-2 Shitake mushrooms, chopped.
2 tbsp/15 ml Spring onion, chopped
Dash of salt
Cook your rice. After the rice is cook set it aside to cool down.
Take the tofu pockets out of the packaging. Using a paper towel pat try or squeeze the tofu pockets to get rid of any excess juice.
Dice carrots, spring onions, and mushrooms bite-sized pieces. Stir fry all the veggies on a pan for 1 minute and season with salt.
Place cooked fice into a bowl. Then season with the seasoning packet and half the vinegar packet from the kit. Taste and add more vinegar if desire. Add the veggies and mix well to combine into the rice.
Take a tofu pocket and open it to have space to add your rice.
Take some rice, roll into a ball, and place into pocket. Top with sesame seeds or furikake and serve with soy sauce for dipping.