Soba sushi

Soba sushi

By
From
Sushi Slim
Makes
6
Photographer
Lisa Linder

A rice-free roll stuffed instead with buckwheat noodles. Unusual, filling and tasty.

Ingredients

Quantity Ingredient
30g soba noodles
3 tablespoons tempura sauce, (see note)
1/2 sheet nori seaweed, halved horizontally

Method

  1. Bring 4 litres of water to a boil and cook the soba noodles for 15 minutes (or according to the packet instructions). Drain, then rinse the noodles under cold water. Drain really well once more.
  2. Dress the noodles with the tempura sauce, tossing them to coat.
  3. Place the seaweed near the bottom of a sushi rolling mat, rough side up and shiny side down.
  4. Line the noodles up along 1 long side of the nori, straightening them out as far as possible.
  5. Now, start rolling. Gently slide both thumbs under the mat and lift the edge of the mat and seaweed nearest to you.
  6. Lift up the leading edge of the mat with your right hand, if you are right-handed. (Or simply reverse all the instructions.) Roll, with your left hand supporting the roll. Pull gently on the mat with your right hand.
  7. Gently squeeze the mat to form a tight roll. Remove the mat. With a very sharp knife, cut the roll in half. Put the halves together and cut into 6 pieces in total, wiping the blade between each cut.
  8. Serve with soy sauce, pickled ginger and wasabi paste.

Note:

  • For the tempura sauce, put 50 ml light soy sauce, 50 ml mirin and 1 teaspoon bonito flakes and 200 ml water into a pan and bring to the boil.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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