Spinach Yuba Maki

Preparation info
  • Serves


    • Difficulty


Appears in
Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Yuba is a by-product of soy milk that is often used in shojin cooking. This is a unique alternative to typical maki (sushi rolls) using fresh yuba skin and spinach, which is both delicate and refreshing.


  • 250 g (9 oz) spinach
  • 4 fresh yuba sheets


Mix all the ingredients for the miso sauce in a saucepan over low heat. Turn off heat when sugar is dissolved. Set aside.

Rinse spinach leaves well and trim off crowns.

Boil a pot of water and add salt and sugar. Add spinach and parboil for about 1 minute. Remove and rinse in cold water. Drain and gently squeeze to remove any excess water. Portion out into 4 bundles.