Spinach Yuba Maki

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

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
  • 1 Tbsp black sesame seeds

Miso Sauce

  • 2 Tbsp sweet miso
  • 1 Tbsp peanut butter (unsweetened)
  • 1 Tbsp raw sugar
  • 1 Tbsp sake


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.

Place a fresh yuba sheet on chopping board and arrange a bundle of spinach across, lengthwise, at one end. Roll up the yuba sheet and firmly squeeze to shape into a solid round roll. Cut into desired number of pieces (preferably lengths of 2–3 cm). Repeat for the other 3 yuba sheets and spinach bundles.

Arrange on 4 individual serving plates. Sprinkle some black sesame seeds over and serve with miso sauce.