Korean Seasoned Tofu Pouch Sushi (Yubu Chobap)

While the 3 bowls of cooked rice are still hot, add 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt.

Fold with a cutting motion instead of pressing the grains, so the seasoning absorbs without making the rice mushy.

Drizzle in 1 teaspoon sesame oil and spread the rice out in a wide layer.

Let the steam ease off until the rice is warm enough to handle, because filling the pouches with very hot rice can make them tear more easily.

Finely dice 1/4 carrot and 1/2 cucumber, keeping the pieces just a little larger than rice grains for a clean crunch.

If the cucumber is watery, press it lightly to remove excess moisture so the rice mixture stays loose.

Add the diced carrot, cucumber, and 1 tablespoon sesame seeds to the cooled seasoned rice.

Mix only until the colors are evenly scattered, stopping before the grains break or clump together too much.

Gently open the 20 seasoned tofu pouches with your fingers.

If there is too much seasoning liquid, press each pouch lightly without squeezing hard, leaving just enough moisture so it tastes juicy but does not drip.

Fill each tofu pouch only about 80 percent full, then press gently near the opening to neaten the shape.

Arrange the pieces upright on a plate and serve soon, before the rice surface dries out.