Recipe - Vegetarian Soba Noodle Sushi

One half pound Soba noodles; blanched al
dente
One fourth cup Finely cut or sliced up scallions;
green part only
2 tablespoon Light soy sauce
1 tablespoon Rice wine vinegar
2 tablespoon Wasabi oil (recipe follows)
One fourth 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
Scallions
One fourth 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.

WASABI OIL

One fourth cup wasabi powder One half tablespoon sugar One half tablespoon mirin Cold water
One fourth 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.

SOY SYRUP

1 cup thin soy sauce One half cup freshly squeezed orange juice One fourth 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 MCRecipe Digest V1 #782 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997