Easy Spicy Shrimp & Salmon Yubu Pockets

✅ Why You Should Try This Recipe

These spicy shrimp & salmon yubu pockets are the perfect balance of flavor, protein, and fun. If you love handheld bites that pack a punch, this one’s for you. Inspired by my childhood lunchboxes, this recipe uses my high protein butter miso salmon rice recipe as a base and compliments the spicy shrimp and sweet yubu pockets.

Yubu pockets—seasoned fried tofu pouches—add the perfect chewy texture and slightly sweet contrast to the savory, spicy filling. They’re easy to prep, customizable, and feel like a modern take on Japanese comfort food.

Serve them warm or cold, as a bento box star, light lunch, or easy party snack. These spicy shrimp and salmon yubu pockets are high in protein, loaded with umami, and super satisfying—yet light enough for everyday eating.

✨What Are Yubu Pockets?

Yubu pockets—also known as inari age or tofu pouches—are thin sheets of fried tofu that have been simmered in a lightly sweet soy-based sauce. They’re soft, slightly chewy, and naturally soak up flavors beautifully.

In Japanese cuisine, yubu pockets are most often used to make inari sushi, where they’re filled with vinegared rice. But they’re also perfect for stuffing with creative fillings like spicy shrimp and salmon. Their delicate sweetness pairs perfectly with bold, savory ingredients, making them a fun and flavorful base for handheld meals or snacks.

Whether you serve them cold or warm, yubu pockets are a versatile and satisfying addition to your kitchen.

Easy Spicy Shrimp & Salmon Yubu Pockets

These spicy shrimp and salmon yubu pockets are a high-protein, flavor-packed twist on classic Japanese flavors. A slab of salmon is placed over short-grain rice in the Instant Pot, then topped with a luscious mix of miso paste and butter that melts right into the fish as it cooks.

After pressure cooking, the salmon is flaked into the rice. Freshly chopped shrimp, chili crisp, Kewpie mayo make a rich and spicy filling.

That mixture is then tucked into sweet yubu (inari) tofu pockets for a savory-sweet balance that’s totally addictive. Serve them warm or chilled for a portable, protein-rich meal with tons of umami in every bite.

Author: Rice Zhang

Print Recipe

Cook Time 30 mins Total Time 30 mins Difficulty: Intermediate Servings: 3 Best Season: Suitable throughout the year

Ingredients

Servings

• 1 large salmon fillet (about 1lb)
• ¹⁄₂ lb shrimp, peeled and chopped (I recommend red Argentine shrimp)
• 3 tbsp unsalted butter, softened
• 1 tbsp white miso paste (Or barley miso for a nutty flavor)
• 2 cup short-grain rice, rinsed
• 2 cup water
• 2 tsp chili crisp
• 1 ½ tbsp Kewpie mayo
• 1 tsp rice vinegar (optional)
• 10 yubu 12 (tofu)
• 1 tsp furikake (optional)
• 1 tbsp chopped green onion (optional)

Instructions

1. In a small bowl, combine softened butter and miso paste until smooth.
   
2. Spread the miso butter mixture evenly over the top of the salmon. (Marinate overnight if you have time)
   
3. Add rinsed rice and water to the Instant Pot.
4. Lay the large salmon fillet directly over the rice.
5. Seal the Instant Pot lid and cook on high pressure for 9 minutes.
6. Quick release the pressure and carefully open the lid.
7. Gently fold the salmon into the rice with a fork.
8. Boil shrimp until fully cooked. Roughly chop and combine in a bowl with chili crisp, Kewpie mayo, and rice green onions. Mix thoroughly until creamy and evenly combined.
   
9. Let the mixture cool slightly.
10. Open each yubu pocket and fill with 2–3 tbsp of salmon rice and spicy shrimp mixture.
    
11. Top with furikake and green onions if desired. Serve warm or chilled.

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