Tofu Skin Avocado Roll Recipe

Prepare seasoned rice

In a small bowl combine rice vinegar, sugar, and 1/4 tsp salt. Stir until sugar dissolves. Gently fold the mixture into the warm cooked rice using a rice paddle or spatula until evenly coated. Keep rice covered and warm.

Prep avocado and fillings

Halve and pit the avocados. Scoop flesh into a bowl and mash lightly with lime/lemon juice and 1/8 tsp salt so it remains slightly chunky. Slice one avocado into thin lengthwise slices for prettier roll centers if you prefer. Toss julienned cucumber, sliced scallion, crumbled tofu, and black pepper together; adjust salt lightly to taste.

Toast sesame seeds

In a small dry skillet over medium heat, toast sesame seeds for 1–2 minutes until fragrant and lightly golden, shaking the pan often. Remove from heat and set aside.

Soften tofu skin (yuba)

Place the dried tofu skin sheets flat in a shallow baking dish or tray. Mix warm water with mirin and light soy sauce. Pour the warm seasoned water over the yuba sheets just to cover and let them soften for 3–5 minutes until pliable but not falling apart. If sheets are large, fold or cut them to a manageable rectangular size for rolling (about 6–8 in / 15–20 cm long).

Drain and pat

Lift the softened sheets out one at a time and lay on a clean cutting board or towel. Gently press with paper towel to remove excess liquid; the sheets should be flexible but not soggy.

Lightly season and oil

Brush each softened sheet lightly with sesame oil on the side that will be outside to add flavor and help seal the roll.

Assemble the roll

Working with one yuba sheet at a time, lay the sheet shiny/oiled side down. If using nori, place a half-sheet of toasted nori on the bottom third of the yuba (optional). Wet your hands slightly and spread a thin, even layer of seasoned rice (about 1/4 cup) across the middle third of the sheet, leaving a 1/2-inch border at the edges. Add a line of mashed avocado or place avocado slices along the rice, then a strip of the cucumber/scallion/tofu mixture. Sprinkle a pinch of toasted sesame seeds over the filling.

Roll and seal

Fold the bottom edge of the yuba over the filling, tuck gently and roll away from you into a tight cylinder. Use a little rice vinegar–water or a dab of mashed avocado at the final edge to help seal. Repeat with remaining sheets and fillings.

Finish and slice

If rolls are loose, wrap tightly in plastic wrap and press gently for 5 minutes to set. Use a very sharp knife moistened with water to slice each roll into 6–8 bite-sized pieces. Wipe the knife between cuts for clean slices. Arrange on a platter and sprinkle remaining toasted sesame seeds on top.

Serve rolls immediately with soy sauce and optional wasabi on the side. These are best eaten the same day; keep chilled if storing for up to 6 hours.