Soba Sushi Rolls by Hiroko Shimbo
- Yield: 4 servings (24 pieces) 1x
- Bring a large pot of water to a boil over high heat.
- 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.
- Add the noodles to the pot of boiling water and, using chopsticks, quickly separate the noodles to prevent them from sticking together.
- Cook the noodles over medium heat as instructed on the package.
- Drain the cooked noodles in a colander with the rubber bands still in place.
- Rinse the noodles under cold tap water until they are no longer starchy.
- Drain them well and pat dry with a paper towel. Set aside.
- 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.
- Cut the avocado into 8 strips.
- Stack the smoked salmon and cut it into 1-inch-wide strips.
- 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.
- 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.
- 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.
- Cut each roll into 8 pieces. Serve with cold noodle sauce for dipping.
Cold Noodle Sauce
- Yield: 1 1/2 Cups (4 servings) 1x
- 1 cup water
- 2 tablespoons Super Sauce (*see recipe below)
- 2 tablespoons shoyu (soy sauce)
- Place all of the ingredients in a saucepan over medium heat and bring to a simmer.
- Turn off the heat and let the sauce stand until cool.
- Refrigerate and use the sauce within 3 days for the best flavor.
- Yield: 1 1/3 Cups 1x
- 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
- Place the mirin in a small saucepan over medium heat and bring it to a simmer.
- Add the soy sauce and bring the mixture to a gentle simmer again.
- Add and submerge the fish flakes and turn off the heat. Let the sauce sit for 15 minutes.
- Strain the sauce through a fine mesh strainer, and discard the fish flakes.
- Transfer the sauce to a clean glass jar and add the kelp.
- Refrigerate the sauce, covered with plastic wrap, for 4 hours, then remove and discard the kelp.
- 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.
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