Whole-Shrimp Yubu Rice Rolls
A plump whole shrimp in every bite. Flattened tofu pockets are rolled around rice and shrimp, then simmered in a soy glaze — a lunchbox showstopper.
Ingredients
Main
- Fried tofu pockets (yubu)10 pieces
- Cooked rice2 bowls
- Pickled radish wraps3 sheets
- Rice seasoning mix (furikake)3 tbsp
- Shrimp10
- Sesame oil2 tbsp
- Cooking oila drizzle
- Salta pinch
- Black peppera pinch
- Rice wine1/2 tbsp
Soy Glaze
- Soy sauce3 tbsp
- Sugar2 tbsp
- Mirin (cooking wine)2 tbsp
- Rice wine3 tbsp
Directions
- 1
Trim the edges of the tofu pockets and open them flat; finely chop the trimmings.
- 2
Skewer each shrimp along the back with a toothpick to keep it straight, then season with salt, pepper, and rice wine.
- 3
Mix the rice with the chopped radish, chopped tofu trimmings, rice seasoning, 1/3 tbsp salt, and sesame oil.
- 4
Blanch the tofu sheets and shrimp separately in boiling water, then drain well.
- 5
Mix the soy sauce, sugar, mirin, and rice wine to make the glaze.
- 6
Place rice and a shrimp on each tofu sheet and roll it up tightly.
- 7
Heat a little oil in a pan, add the rolls and glaze, and simmer until glossy to finish.
Tips
The toothpick keeps the shrimp from curling while blanching. Roll the bundles around in the pan so the glaze coats them evenly.