Soba sushi

Yield: 140 pieces

Measure Ingredient
½ pounds Soba
2 \N Japanese Cucumbers
\N \N Salt
25 \N Shiso Leaves; stemmed
3 \N Eggs
\N \N Cooking Oil
10 \N Sheets Sushi Nori
\N \N Soy Sauce
\N \N Wasabi Paste

Cook soba in boiling water according to instructions on package (about 7 minutes.) Drain and set aside to cool. Wash cucumbers, then slice lengthwise into strips about 8" long, ½" wide and ¼" thick.

Salt lightly and set aside. Slice shiso leaves lengthwise into ¼" strips. Briefly whip eggs and cook as 2 or 3 small crepelike omelets, using just a little oil. Slice omelets lengthwise into ½" strips.

Take 1 sheet of nori and place on a sushi rolling mat. Spread a ¼-½" thick layer of cooked soba on nori, leaving a 1" strip of bare nori at the end of rolling mat. (if you add too much soba, the roll will become hard to manage.) Arrange strips of sliced cucumber, egg, and shiso in center of soba. Lay strips lengthwise, in sam direction as sticks in rolling mat, so that they will end up in the middle of the roll.

Roll nori so it wraps filling snugly. Fresh, crisp nori will make little crinkly sounds as you do this. Make sure bare strip of nori at end of sheet is also wrapped, to seal the roll. Continue making rolls until all ingredients are used. Using a cool, clean knife, cut roll crosswise into ½" thick slices ~- little bite-sized disks with nori on outside, cucumber, egg and shiso in the middle, surrounded by soba. Stop periodically and clean knife with clear, cold water so cutting edge moves smoothly through roll. Arrange discs on plate; decorate with lettuce or parsley, if desired. Serve with a dish containing a little soy sauce and a mound of wasabi, for dipping.

Per piece: 8 calories, 1 g carbohydrate, 5 mg cholesterol, 2 mg sodium, no protein, no fat, no fiber.

Source: San Francisco Chronicle, 25 May 1995 Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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