RCI-ND.005.0145.001
Soba Noodle Sushi
Serves 8 -10 Soba Noodle Sushi
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- (225 gm) soba noodles1/2 poundblanched al dente
- finely sliced spring onions (scallions)1/4 cupgreen part only
- 2 Tbsp
- 1 Tbsp
- Wasabi oil (recipe follows)2 Tbsp
- pickled ginger1/4 cupfinely chopped
- sheets of nori10 unit
- cucumber1 unitpeeled and finely julienned
- red bell pepper1 unitjulienned
- yellow bell pepper1 unitjulienned
- 1 unit
- 1/4 cup
- Wasabi oil1 unit
- Soy Syrup1 unit
Method
1
Blanch the soba noodles in boiling salted water until al dente (approximately 4-5 minutes), then drain and rinse under cold water to halt cooking and remove excess starch.
2
Drain the cooled noodles thoroughly and transfer to a bowl, then dress with light soy sauce, rice wine vinegar, and 2 tablespoons of wasabi oil, tossing gently to coat evenly.
3
Fold the finely chopped pickled ginger and green parts of the spring onions into the dressed noodles, mixing carefully to distribute evenly without breaking the strands.
4
Lay one sheet of nori on a bamboo sushi mat with the shiny side facing down, then spread approximately 2-3 tablespoons of the soba noodle mixture in a thin, even layer across the nori, leaving a 1-inch border at the top.
5
Arrange a thin line of julienned cucumber, red bell pepper, and yellow bell pepper horizontally across the center of the noodle layer, then place a thin slice of spring onion alongside the vegetables.
6
Using the bamboo mat, roll the nori tightly from the bottom upward, pressing gently and maintaining tension to create an even cylinder, then seal the top edge with a small amount of water on the exposed nori border.
7
Sprinkle toasted sesame seeds over the outside of the completed roll by sprinkling them onto the mat and rolling the sushi gently over them to adhere the seeds.
8
Repeat the rolling process with the remaining nori sheets and filling until all 10 rolls are completed, keeping finished rolls under a damp cloth to prevent drying.
9
Using a very sharp, wet knife, slice each soba noodle sushi roll into 6-8 pieces with a single smooth cutting motion, wiping the blade between cuts to maintain clean edges.
10
Arrange the sliced sushi pieces on a serving platter, standing them upright or laying them flat to display the cross-section of the roll.
11
Serve the soba noodle sushi with soy syrup for dipping alongside additional wasabi oil for those desiring extra heat and spice.