Plant-Based Fish Rolls – Nori Wrapped in 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, spicy Asian sauce.
It looks like a complicated dish, but the truth is it's very simple, made from a few basic ingredients found in almost any supermarket: rice paper, nori seaweed (the kind used for sushi), and yuba (bean curd skin).
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 fish, dairy products, and eggs, which are rich in iodine.
Iodine is essential for proper thyroid function, helping the body utilize energy, maintain body heat, and ensure the healthy functioning of the brain, heart, muscles, and other organs.
Please note that excessive iodine can be dangerous and lead to thyroid damage.
A bit about the recipe:
These fish rolls are essentially nori wrapped with rice paper, stuffed with yuba strips and cilantro.
- Beyond the nutritional benefits of seaweed, they provide a strong, characteristic flavor. Without them, it just wouldn't be the same.
Additionally, they are necessary for sealing 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 paper with a higher rice content and less tapioca, which results in a less rubbery texture.
- 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 swap or omit any ingredient in the sauce, though in my opinion, it's less tasty that way. Your choice.
- 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 for the fish rolls:
One plant-based fish roll without sauce contains:
- 72 calories
- 5g protein
- 2g fat
- 7g carbohydrates
Want another vegan fish recipe?
Plant-Based Fish Rolls
Ingredients
- 8 sheets of nori seaweed (sushi-style)
- 8 sheets of rice paper 22 cm diameter
- 8 strips of yuba
- 1 handful cilantro leaves
For the sauce
- 4 tbsp soy sauce
- 4 tbsp vinegar
- 1 tsp sesame oil
- 1 tsp chili oil optional
- 1 clove crushed garlic
For garnish
- a bit of sesame seeds
- a bit of cilantro
Instructions
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Cook the yuba in a pot with boiling water for about 4-5 minutes until it softens.
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Remove, drain the cooking water, and set aside.
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Place one sheet of nori seaweed on a plate.
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Pour water into another shallow plate and soak one rice paper sheet for 10-15 seconds.
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The rice paper doesn't have to be extremely soft; it should maintain some "body," so a short soak will suffice.
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Place the rice paper on top of the nori.
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In the center of the rice paper, layout a strip of cooked yuba.
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Sprinkle a few cilantro leaves.
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 edge of the sheet and fold it in half.
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Roll the part of the sheet closest to you outward (away from you).
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Tighten well with your hands.
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If the roll isn't stable or starts to open, you can stick a small piece of seaweed over the seam using a bit of water to seal it.
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Repeat the process with all 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.
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 to coat them evenly in the sauce.
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There's no need to cook the rolls in the sauce; just letting them soak is enough.
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Serve 3 rolls per plate, garnished with sesame seeds and chopped cilantro.
