Plant-Based Fish Rolls – Nori Wrapped with Rice Paper and Yuba
If you miss the taste of fish, this is the dish for you!
Plant-based fish rolls floating in a bold and spicy Asian sauce.
It might look like a complicated dish, but the truth is it's quite simple, made from a few basic ingredients found in almost any supermarket: rice paper, Nori seaweed (the kind used for sushi), and Yuba.
The bonus in this dish is the iodine boost from the seaweed. Many vegans may have a deficiency in this important mineral because they avoid eating fish, dairy products, and eggs, which are rich in iodine.
Iodine is essential for proper thyroid function, helping the body utilize energy, maintain temperature, and support the healthy function of the brain, heart, muscles, and other organs.
Please note that excess iodine can be dangerous and may lead to thyroid damage.
A bit about the recipe:
These fish rolls are essentially Nori seaweed rolled with rice paper, filled with Yuba strips and cilantro.
- Beyond the nutritional benefits of the seaweed, it provides a strong and characteristic flavor. Without it, it just won't be the same.
Additionally, the seaweed is necessary to bind the roll so it doesn't fall apart in the sauce.
- The rice paper gives the roll body and a pleasant carbohydrate addition. I use rice papers that contain more rice and less tapioca for a texture that is less rubbery.
- The Yuba strips provide a decent protein boost. They aren't strictly necessary for the structure of the roll, so they can be omitted if needed.
- The sauce I served the rolls in is a standard Asian sauce consisting of soy sauce, vinegar, crushed garlic, sesame oil, and chili oil. You can substitute or omit any ingredient in the sauce, but in my opinion, it would be less tasty. It's up to you.
- After rolling, I lightly sear the rolls in a pan to improve the overall texture, making them slightly crispier, and primarily to seal the roll so it doesn't open while cooking in the sauce.
Nutritional values of the fish rolls:
One plant-based fish roll (without sauce) contains approximately:
- 72 calories
- 5 g protein
- 2 g fat
- 7 g carbohydrates
Want another vegan fish recipe?
![\"Plant-Based](\"https://yfgbdfvmzsosjicbvyjp.supabase.co/storage/v1/object/public/article-images/wp/39256f4b8003a4ca.jpg\")
Plant-Based Fish Rolls
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- \n\t\t\t\t\t\t\t\t\t\t8\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsheets of\n\t\t\t\t\t\t\t\t\t\tNori seaweed\n\t\t\t\t\t\t\t\t\t\t(sushi style)\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t8\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsheets of\n\t\t\t\t\t\t\t\t\t\tRice paper\n\t\t\t\t\t\t\t\t\t\t22 cm diameter\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t8\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tstrips of\n\t\t\t\t\t\t\t\t\t\tYuba\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\thandful of\n\t\t\t\t\t\t\t\t\t\tCilantro leaves\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
For the Sauce
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- \n\t\t\t\t\t\t\t\t\t\t4\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttbsp\n\t\t\t\t\t\t\t\t\t\tSoy sauce\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
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- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tSesame oil\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp\n\t\t\t\t\t\t\t\t\t\tChili oil\n\t\t\t\t\t\t\t\t\t\toptional\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t1\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcrushed garlic clove\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
For Garnish
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- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSome sesame seeds\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t\t
- \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSome cilantro\n\t\t\t\t\t\t\t\t\t \n\t\t\t\t\t\t\t
Instructions
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Cook the yuba in a pot with boiling water for 4-5 minutes until softened.
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Remove, drain, and set aside.
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Place one sheet of Nori seaweed on a plate.
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Pour water onto another flat plate and soak one rice paper sheet for 10-15 seconds.
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The rice paper doesn't need to be very soft; it can maintain some \"body,\" so a short soak is enough.
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Place the soaked rice paper on top of the Nori sheet.
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Lay a strip of cooked yuba in the center of the rice paper.
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Sprinkle with some cilantro leaves.
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Roll it up
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Hold one edge of the sheet, fold it in half, and press down with your hands.
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You can dip your fingers in water and moisten the Nori seaweed so it folds easily.
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Hold the other side of the sheet and fold it in half.
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Roll the edge closest to you outwards (away from you).
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Tighten firmly with your hands.
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If the roll isn't stable and starts to open, you can stick on a small piece of seaweed, wrap it around, and seal with a bit of water.
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Repeat the process with the remaining sheets until you have 8 rolls.
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Heat a pan and sear the rolls to seal them for 4-5 minutes on high heat.
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Prepare the sauce
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Pour all sauce ingredients into a pot, bring to a gentle simmer, and turn off the heat.
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Transfer the rolls to the pot and toss so that the sauce coats them on all sides.
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There's no need to cook the rolls in the sauce; soaking is sufficient.
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Serve 3 rolls per plate, garnished with some sesame seeds and chopped cilantro.
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