Soba Sushi Rolls

soba-sushi-rolls-hirokos-american-kitchen-cookbook

Soba Sushi Rolls by Hiroko Shimbo

Yield 4 servings (24 pieces)

Ingredients

Instructions

  1. Bring a large pot of water to a boil over high heat.
  2. Divide the soba noodles into 4 portions and bind one end of each together with a rubber band, being careful not to break the noodles.
  3. Add the noodles to the pot of boiling water and, using chopsticks, quickly separate the noodles to prevent them from sticking together.
  4. Cook the noodles over medium heat as instructed on the package. 
  5. Drain the cooked noodles in a colander with the rubber bands still in place.
  6. Rinse the noodles under cold tap water until they are no longer starchy.
  7. Drain them well and pat dry with a paper towel. Set aside.
  8. Peel, pit and cut the mango into 1/2 by 3 1/2-inch sticks. Cut off the ends of the cucumber and cut it (skin on) into 1/2 by 3 1/2-inch sticks.
  9. Cut the avocado into 8 strips.
  10. Stack the smoked salmon and cut it into 1-inch-wide strips.
  11. Place a bamboo rolling mat on your work surface. Place one of the nori sheets on top of the rolling mat, positioning it so that the edge of the nori sheet is at the edge of the rolling mat nearest you. Pick up one bundle of cooked noodles and place it at the near edge of the nori sheet with the tied end protruding from the right side.
  12. Cut off the tied end of the noodles and discard. Spread the noodles up and down the sheet until two-thirds of the sheet is covered, leaving the top uncovered.
  13. Place 2 sticks of the avocado across the end of the nori sheet closest to you. Place 3 sticks of mango next to the avocado. Follow the mango with the 3 sticks of cucumber and one-quarter of the smoked salmon. Roll the nori sheet tightly around the soba noodles and stuffing. Make the other three rolls.
  14. Cut each roll into 8 pieces. Serve with cold noodle sauce for dipping.

Notes

Reprinted with permission from Hiroko's American Kitchen by Hiroko Shimbo.

 

Cold Noodle Sauce

Yield 1 1/2 Cups (4 servings)

Ingredients

  • 1 cup water
  • 2 tablespoons Super Sauce (*see recipe below)
  • 2 tablespoons shoyu (soy sauce)

Instructions

  1. Place all of the ingredients in a saucepan over medium heat and bring to a simmer.
  2. Turn off the heat and let the sauce stand until cool.
  3. Refrigerate and use the sauce within 3 days for the best flavor.

Notes

Reprinted with permission from Hiroko's American Kitchen by Hiroko Shimbo.

 

Super Sauce

Yield 1 1/3 Cups

Ingredients

  • 1 cup mirin (sweet cooking wine)
  • 1 cup shoyu (soy sauce)
  • 3 cups tightly packed katsuobushi (skipjack tuna fish flakes)
  • 1 ounce kombu (kelp) (about two 4 by 7-inch pieces), cut into 4-inch long pieces with scissors

Instructions

  1. Place the mirin in a small saucepan over medium heat and bring it to a simmer.
  2. Add the soy sauce and bring the mixture to a gentle simmer again.
  3. Add and submerge the fish flakes and turn off the heat. Let the sauce sit for 15 minutes.
  4. Strain the sauce through a fine mesh strainer, and discard the fish flakes.
  5. Transfer the sauce to a clean glass jar and add the kelp.
  6. Refrigerate the sauce, covered with plastic wrap, for 4 hours, then remove and discard the kelp.
  7. The Super Sauce will be very concentrated. Store it in a freezer friendly jar with a tight fitting lid. The Super Sauce will solidify in the freezer, so portions are easily removed with a spoon. Use the sauce within 3 months.

Notes

Reprinted with permission from Hiroko's American Kitchen by Hiroko Shimbo.

 

MORE  HEALTHY RECIPES:

Springtime Soba Noodle Salad*

Lemon-Mustard Broiled Flounder

Cauliflower and Leek Soup

Hearty Vegetable Bake

Kombu Carrot Saute

Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe

Soy-Citrus Scallops with Soba Noodles *

Ingredients

Ingredients:

Instructions

Directions:

  1. Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
  2. Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.
  3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Ingredients:

 

Directions:

Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Shrimp Fried Rice

 

 

shrimp-fried-rice

Shrimp Fried Rice

Yield 4-6 Servings

Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  

Ingredients

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.

Courses Main Dish

Back to Great Eastern Sun’s Healthy Recipes >

Creamy Squash Soup with Coconut Milk

Creamy Squash Soup with Coconut seasoned with Miso Master Organic Sweet White Miso

 

Creamy Squash Soup with Coconut Milk

Yield 3-4 Servings

Ingredients

  • 2 medium leeks
  • 2 tsp canola or sesame oil
  • 3 cups peeled, seeded and cubed butternut or acorn squash
  • ¼ tsp sea salt
  • 2 ½ cups water
  • 14 oz can coconut milk
  • 1/8 to 1/4 tsp to taste black Pepper
  • 1 cinnamon stick
  • 1 tbsp ginger juice
  • 3 tbsp Miso Master Organic Low-Salt Sweet White Miso

Instructions

1. Cut off and discard the root and the dark green fibrous portion of the leeks. Slice the leek lengthwise and wash carefully to remove any soil that may be trapped between the leaves. Cut the leeks into ¼ inch-thick slices and set aside.

2. Heat the oil in a 4-quart pot, add the leeks, squash and salt, and sauté over medium heat for 1 minute to coat the leeks and squash with hot oil.

3. Add the salt, water, and coconut milk and bring it to a boil. Add the pepper and cinnamon and simmer, covered, about 15 minutes, or until the squash is soft.

4. Remove the cinnamon stick and discard.

5. Half fill a blender with some of the soup, add the ginger juice and miso, and blend well. Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed. Return the soup to the pot, bring to a simmer, and serve garnished with parsley.

    Miso Master Organic Sweet White Miso


    Miso Miso Master Organic Sweet White Miso 16 oz

    Miso Master Organic Sweet White Miso is our sweetest, most delicate miso. This Short-Term miso has its own unique position in the miso universe; it has the least amount of salt and soybeans. Less salt means lower sodium content than other misos, so salt-conscious consumers can partake of the many health benefits of eating miso.  Miso Master produces the only organic lower-sodium miso widely available in the natural food industry. Aged a minimum of 15 days. Made in USA.

    Purchase Miso Master Organic Sweet White Miso at your local organic market or direct from Great Eastern Sun Online Market HERE >

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