Vegetarian soba noodle sushi

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


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.


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.


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

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