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Nori Yuba (Tofu Skin) Veggie Rice Rolls

These nori tofu skin rice rolls are so fun and easy to make! They pack so many flavors, colors, and nutrients in one bite and they are naturally vegan and gluten-free. Your next lunchbox, finger food, or power snack is only 15 minutes away!

Ever so often I'd make something completely out of a whim and don't even know what to call it, this dish is a prime example of that. They are kind of like a play on sushi rolls but much, much easier to make. Perfect for when you want a little nosh but don't wanna bother too much.

I used dried tofu skin for these rolls, also labeled as beancurd skin, or Yuba at Asian grocery stores. There are as many different types of tofu skin as there are tofu, fresh tofu skin, dried tofu skin, fried tofu skin, smoked tofu skin, fermented tofu skin, and more. You can use whichever kind you like as long as it can be shaped into a thin, flat sheet.

Dried tofu skin, like the ones I'm using, needs to be rehydrated before using. You can simply soak them in some hot water until they're soft and flexible. If using fresh tofu skin, you can skip this step altogether.

Watch the video below to follow the simple steps and follow me on Instagram and Tiktok. for more plant recipes ^^


INGREDIENTS:

2 8x6 inch tofu skin sheet

1 nori sheet, cut into strips

1 rice cooker cup rice

1 cup broccoli florets

1 large carrot

2 tablespoon furikake flakes

1 tablespoon sushi vinegar


TO MAKE:

- Start on the rice first, make it either in a rice cooker or stovetop;

- While the rice is cooking, soak the tofu skin in some hot water, make sure the sheets are completely submerged in water, for 10 to 15 minutes until soft and flexible;

- Drain the tofu skin and cut into about 3 inch wide strips;

- Bring a large pot of water to boil, quickly blanch the broccoli for about 3 minutes, just when the color changes into a deeper shade of green, rinse under cold water to stop cooking, and finely chop, also finely chop the carrot;

- When the rice is done cooking, transfer into a wide bowl, add in the sushi vinegar while the rice is still hot, mix the vinegar in with a slicing motion to avoid mushing the rice grains;

- Fold in the chopped carrot, broccoli, and furikake flakes, mix evenly;

- Add about 2 tablespoon of the rice mixture into your hand, press into a cylinder shape with your palm and the index finger and middle finer of the other hand;

- Wrap the rice cylinder in a piece of tofu skin strip, then wrap it with a thinner nori strip, repeat till all ingredients are used up;

- Serve as is or with a dipping sauce of choice, I like a little soy sauce with wasabi, enjoy!


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