Konjac Tofu & Crab Stick Yubu Sushi 3

Blanch the konjac in boiling water and drain thoroughly.

Wrap the tofu in a paper towel to remove moisture, then mash it finely.

Shred the imitation crab sticks along the grain.

Place the konjac, tofu, and imitation crab sticks in a bowl and season with salt and pepper.

Blanch the yubu (fried tofu pockets) in boiling water to remove excess oil, then squeeze out the moisture.

Instead of rice, fill the yubu with the konjac, tofu, and crab stick mixture.

Cut the yubu sushi in half, plate, and serve.