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Lunch Box: Yubu Chobap (Inarizushi)

2 lunch boxes
Course LUNCH BOX
Cuisine Asian
Keyword school lunch boxes, lunch box, work lunch,
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1 pk Instant Yubu Chobap kit
  • 2 cups Rice
  • 1/4 tsp. Salt
  • Vegetables that I used:
  • cooked peas 1/3 cup
  • shredded carrot 1/3 cup
  • 1/2 cup sweet peppers green, yellow, orange, red, chopped/almost minced
  • 2 scallions chopped

Instructions

  1. Rice: 2 cups rice, washed several times really good, then soak in water for 15 minutes and up to 45 minutes(drain after). You want water to be as clear as possible, and I do use short grain premium rice. Add about 1.5 cups of water, add 1/4 tsp salt, and cook on high until it boils. Do not take the lid off. Once it boils, turn the heat on low/simmer for 7 minutes. After 7 min. do not take the lid off, take the pot off the stove burner and let the rice steam for additional 3-5 minutes. Take the lid off, and fluff the rice. Should be perfectly cooked, but not overcooked or burnt. Cooking rice also depends on what kind of rice you are using. I stick to my method for years and I never overcooked it or burned it, but stay close.
  2. Rice Mixture: Combine washed (cooked/peas) and chopped vegetables, add rice. Mix together then add sauce (vinegar, salt, and sugar), and add half of the dried seasoning. The other half you can use to dip in after you fill/stuff fried tofu with rice filling. Mix it well to combine all the ingredients together. Open pouches, make balls out of the rice (usually the size of the pouches) and stuff it in the pouch. You can sprinkle seasoning on top or dip each stuffed pouch in the seasoning.