These are quick and easy rice rolls stuffed with imitation crab, carrots, egg, and cucumbers and wrapped in a layer of seaweed and tofu skin. They’re great for lunch boxes, quick snacks, or finger food for entertaining!
What is Yubu?
Yubu (유부) refers to fried tofu skin that’s been marinated in a sweet and salty sauce. They are sold in square or triangle pocket forms or sheets like the ones I am using here.
I love stuffing these yubu rice rolls with a rice mixture of finely chopped veggies and ground meat. My toddler loves to munch on these for a quick lunch and they’re perfect to pack on the go as well!
What you’ll need:
- Yubu rolls: you can find the exact ones I used in the refrigerated section at most Korean markets. They are usually near the prepared kimbap ingredients section.
- Cucumbers: I prepared them by slicing them into thin slices.
- Carrots: sliced into thin slices, just like the cucumbers.
- Imitation crab: I shredded the imitation crab and mixed it with kewpie mayo and a pinch of sugar.
- Eggs: I thinly sliced the cooked egg omelet into the same size as the cucumber and carrots.
- Rice: cook your rice over the stovetop or in a rice cooker.
All the details
Start on your rice! Cook your rice on the stovetop or in a rice cooker. Once the rice is cooked, transfer some to a bowl to allow it to cool down enough to handle. Add the included seasonings packet from the kit to the rice and mix. Set it aside.
Prepare all your veggies by slicing them into thin strips, almost like matchsticks. Set them aside.
Shred the imitation crab and transfer it to a bowl. Add kewpie mayo and a pinch of sugar (optional) to the shredded imitation crab. Mix to combine. Set it aside.
Beat your eggs in a bowl and pour the egg mixture onto a heated nonstick pan. Spread the egg mixture around to create a thin even layer, almost like an egg crepe. Cook on low heat for 1-2 minutes. Carefully flip the egg and cook for another 1-2 minutes. Transfer the egg to a cutting board and cut it into thin slices. Set it aside.
When you are ready to assemble the yubu rice rolls, place the layer of yubu on a flat surface (skin side down). Place a sheet of seaweed on top of the yubu (seaweed should be included if using the same kit as me). Place about 1-2 tablespoons of rice on top of the seaweed and evenly spread it to all the edges of the seaweed. Place the thinly sliced cucumbers, carrots, egg, and creamy imitation crab mixture on top of the rice. Starting from the edge closest to you, tightly roll the yubu roll. Repeat this step with the remaining ingredients. Enjoy!
More recipes you may like:
- Veggie Cake Onigiri
- Crab Rangoon Cups
- Corn Yubuchobap (Korean-style Inari Sushi)
- Korean Rice Balls (Jumeokbap)
- Mini Spam Musubi Kimbap (or Gimbap)
- Menbosha 멘보샤 | Mian Bao Xia (Korean Chinese Shrimp Toast)
Ingredients
- 1 pack of Yubu rolls (fried tofu rolls)
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 2 eggs
- 3 oz of imitation crab, shredded
- 2 tablespoons kewpie mayo
- a pinch of sugar (optional)
- 2 cups rice, cooked
Instructions
- Start on your rice! Cook your rice on the stovetop or in a rice cooker. Once the rice is cooked, transfer some to a bowl to allow it to cool down enough to handle. Add the included seasonings packet from the kit to the rice and mix. Set it aside.
- Prepare all your veggies by slicing them into thin strips, almost like matchsticks. Set them aside.
- Shred the imitation crab and transfer it to a bowl. Add kewpie mayo and a pinch of sugar (optional) to the shredded imitation crab. Mix to combine. Set it aside.
- Beat your eggs in a bowl and pour the egg mixture onto a heated nonstick pan. Spread the egg mixture around to create a thin even layer, almost like an egg crepe. Cook on low heat for 1-2 minutes. Carefully flip the egg and cook for another 1-2 minutes. Transfer the egg to a cutting board and cut it into thin slices. Set it aside.
- When you are ready to assemble the yubu rice rolls, place the layer of yubu on a flat surface (skin side down). Place a sheet of seaweed on top of the yubu (seaweed should be included if using the same kit as me). Place about 1-2 tablespoons of rice on top of the seaweed and evenly spread it to all the edges of the seaweed. Place the thinly sliced cucumbers, carrots, egg, and creamy imitation crab mixture on top of the rice. Starting from the edge closest to you, tightly roll the yubu roll. Repeat this step with the remaining ingredients. Enjoy!
