Vegan Fish Rolls – Nori Wrapped with Rice Paper and Yuba
Missing the taste of fish? This one's for you!
Think tender vegan fish rolls swimming in a bold, Asian-inspired sauce with a kick.
They look like a project, but they're actually very simple. You only need a few ingredients: rice paper, nori (the seaweed sheets used for sushi), and yuba (soy milk skin). Look for them at your supermarket or an Asian grocery store.
The nutritional bonus here is the iodine in the seaweed. Some vegans may fall short on this important mineral because they don't eat fish, dairy products, or eggs, all of which can be rich sources of iodine.
Iodine is essential for normal thyroid function. Your thyroid helps your body use energy, stay warm, and keep your brain, heart, muscles, and other organs working properly.
Just remember: more isn't always better. Too much iodine can be dangerous and can harm your thyroid.
A Little About the Recipe
These fish rolls are really nori sheets rolled up with rice paper, with a little yuba and cilantro tucked inside.
- Beyond its nutritional benefits, the seaweed brings that bold, unmistakable ocean flavor. Without it, these just wouldn't be the same.
It also helps hold the rolls together so they don't fall apart in the sauce.
- The rice paper gives the rolls structure and a pleasantly chewy layer of carbs. I use rice paper with more rice and less tapioca, which makes the texture less rubbery.
- The yuba strips add a solid helping of protein, but they aren't what holds the rolls together. That means you can leave them out if you'd like.
- I serve these in a straightforward Asian-inspired sauce made with soy sauce, vinegar, crushed garlic, sesame oil, and chili oil. You can swap or skip any sauce ingredient, but I think it's tastier with the whole lineup. Your call.
- Once they're rolled, I give them a quick sear in a skillet. That improves the texture, adds a little crispness, and, most importantly, seals the rolls so they won't open up in the sauce.
Vegan Fish Roll Nutrition
One vegan fish roll, without sauce, contains:
- 72 calories
- 5 grams protein
- 2 grams fat
- 7 grams carbohydrates
Vegan Fish Rolls
Ingredients
- 8 sheets nori (the kind used for sushi)
- 8 sheets rice paper 22 cm (8 1/2 inches) in diameter
- 8 strips yuba
- 1 handful cilantro leaves
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili oil optional
- 1 garlic clove, crushed
For Garnish
- A sprinkle of sesame seeds
- A little cilantro
Instructions
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Cook the yuba in a pot of boiling water for about 4–5 minutes, until softened.
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Remove, drain, and set aside.
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Lay one sheet of nori on a plate.
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Pour water onto another flat plate and soak one sheet of rice paper for 10–15 seconds.
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The rice paper doesn't need to be completely soft. It can still have a little firmness, so a quick dip is enough.
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Lay the rice paper on top of the nori.
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Place a strip of cooked yuba across the center of the rice paper.
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Scatter a few cilantro leaves over the yuba.
Roll Them Up
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Take one side of the sheet and fold it toward the center, pressing it down with your hands.
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You can dip your fingers in water and dampen the nori to make it easier to fold.
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Take the opposite side and fold it toward the center as well.
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Starting with the edge closest to you, roll the sheet up and away from you.
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Press firmly with your hands to secure the roll.
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If the roll feels loose or starts opening up, wrap a small piece of nori around it and use a little water to seal it in place.
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Repeat with the remaining sheets until you have 8 rolls.
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Heat a skillet over high heat and sear the rolls for about 4–5 minutes to seal them.
Make the Sauce
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Add all the sauce ingredients to a pot, bring to a gentle boil, and turn off the heat.
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Transfer the rolls to the pot and gently turn them to coat all sides with sauce.
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There's no need to cook the rolls in the sauce. Letting them soak is enough.
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Serve 3 rolls per plate, topped with a sprinkle of sesame seeds and chopped cilantro.
