Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Soba noodles; blanched al dente |
| ¼ cup | Finely sliced scallions; green part only |
| 2 tablespoons | Light soy sauce |
| 1 tablespoon | Rice wine vinegar |
| 2 tablespoons | Wasabi oil (recipe follows) |
| ¼ cup | Pickled ginger; finely chopped |
| 10 \N | Sheets nori |
| 1 \N | Cucumber; peeled and finely julienned |
| 1 \N | Red bell pepper; julienned |
| 1 \N | Yellow bell pepper; julienned |
| \N \N | Scallions |
| ¼ cup | Toasted sesame seeds |
GARNISH
In a large mixing bowl, combine soba noodles, scallions, soy sauce, rice wine vinegar, wasabi oil, and pickled ginger. Taste for seasoning. On a sushi mat, place one sheet of nori, shiny side down. On the bottom third of the nori, place a thin layer of the noodle mixture. Place some cucumber and peppers on top. Roll tightly. Moisten the top edge of the nori with water to seal the sushi roll closed.
WASABI OIL
¼ cup wasabi powder ½ tablespoon sugar ½ tablespoon mirin Cold water ¼ cup canola oil
In a bowl, combine wasabi powder, sugar and mirin. Slowly whisk in water until a thin paste is achieved. Quickly whisk in oil. A puree consistency is ideal.
SOY SYRUP
1 cup thin soy sauce ½ cup freshly squeezed orange juice ¼ cup brown sugar
In a saucepan combine soy sauce, orange juice, and brown sugar. Reduce until an almost syrupy consistency is achieved. Let cool. As it cools, the syrup will thicken.
Slice and arrange sushi on a white platter. Drizzle it with wasabi oil and soy syrup. Garnish with scallions and sesame seeds.
Yield: 8 to 10 servings
Recipe by: Cooking Live Show #CL8943 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997