Rice is replaced with soba noodles in this popular variation of sushi.
Ingredients
14 oz dried soba noodles
7 oz spinach, boiled, drained well, and chilled
2 oz red bell pepper, julienned, blanched, drained and chilled
2 sheets abura age, blanched, drained and chilled, then cut into thin strips
smoked salmon (optional)
1/4 cup sake
1/4 cup mirin
1 tsp sugar
1 tbsp shoyu
4 sheets toasted nori
Method
Boil the noodles 4-5 minutes, until al dente. Drain and rinse in cold water, rubbing gently to reduce the starch.
Boil the abura age, sake and mirin in enough water to submerge the abura age. Add the sugar and cover with a lid, cooking over medium low for 5 minutes. Add the shoyu and cook until the liquid has almost been all dissolved.
Using a makisu (bamboo rolling mat), lay a sheet of nori with shiny side down, and cover with a layer of noodles, leaving 1 inch uncovered at the far end. Spread the spinach, pepper, abura age, and salmon if using, in one neat line in the middle, and roll up.
Slice into bite sized pieces, and serve with noodle dipping sauce.