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Soba Noodle Sushi

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :151

Ingrediants

 
1/2 pound soba noodles -- blanched al dente
1/4 cup spring onions (scallions) -- green part only
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
2 tablespoons Wasabi Oil -- see recipe
1/4 cup pickled ginger -- finely chopped
10 sheets nori
1 cucumber -- peeled and finely julienned
1 red bell pepper -- julienned
1 yellow bell pepper -- julienned

GARNISH
Spring onions (Scallions)
1/4 cup toasted sesame seeds
Wasabi Oil -- see recipe
Soy Syrup -- see recipe
1 cup thin soy sauce
1/2 cup orange juice -- freshly squeezed
1/4 cup brown sugar
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil
2 tablespoons "NAMIDA"Hot wasabi paste
1/2 tablespoon sugar
1/2 tablespoon mirin (sweet rice wine)
Cold water
1/4 cup canola oil
 

Preparation

 
In a large mixing bowl, combine soba noodles, spring onions (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.

Slice and arrange sushi on a white platter.

Drizzle it with Wasabi Oil and Soy Syrup.

Garnish with spring onions (scallions) and sesame seeds.

Serves 8 -10

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.

Garnish with spring onions (scallions) and sesame seeds.

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur?e consistency is ideal.

In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).

Quickly whisk in oil. A pur?e consistency is ideal.






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