Soba Sushi

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Soba Sushi recipe. Making sushi from soba noodles may not be traditional, per se, but it is a nice alternative that packs a lot of flavor.
When you think of sushi, you probably think of slivers of raw fish on top of small piles of rice; perhaps you think of delicate rolls filled with rice and shrimp, tuna, or crab. Did you know that sushi, though it technically means vinegared rice, does not need to be made with rice at all?

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Sushi can also be filled with other ingredients like soba noodles, which are a type of thin noodle made from buckwheat that closely resembles Italian spaghetti. Making sushi from soba may not be traditional, per se, but it is a nice alternative that packs a lot of flavor and frankly, soba noodles are a lot easier to work with than rice when it comes to rolling your sushi.

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Soba Sushi

If you are ready to take the soba sushi challenge, here is your guide. This recipe will focus more on the technique of rolling soba sushi than piling on the roll recipes. In fact, it assumes that you are making a simple tuna roll for several reasons: First, and most important, is that tuna soba sushi tastes good; second, it looks good; and third, it's not too complicated, which makes learning it easier.

Once you have mastered soba sushi, and you understand the differences in flavor between milder white rice and bolder soba, you can experiment with your own flavor combinations.

  • 12-ounces soba noodles
  • Salt
  • 4 sheets nori
  • 8 ounces ahi tuna
  • Wasabi to taste

  1. Bring a pot of well-salted water to a boil over high heat and add the soba noodles; cook them for 4 minutes, or until they are just al dente; drain and shock them for just a few seconds in cold water, then move them to a colander (this will keep the noodles from overcooking, but ensures they don't get soggy in the water).
  2. Now it is time to roll the sushi: Lay out one of the sheets of nori so that the shiny side is face down on top of a sushi rolling mat. (Note: if you wanted to be really fancy, you could line the outside of the nori with rice, but that's an advanced technique that can wait for later.)
  3. Take 3-ounces of noodles and spread them over the nori sheet; lay 2-ounces of the tuna on each sheet and top with as generous a helping of wasabi as you can stand.
  4. Here comes the tricky part: Lift one of the long ends of the sushi roll with the mat and fold it over so that the outside edge touches the noodles about 1/3 to 1/2 of the way through the nori; lift the sushi mat off the nori and continue rolling like a sheet of paper; press down gently with the sushi mat to ensure that it is tight.
  5. With a very sharp knife, trim the edges off the sushi and then slice the roll into 8 pieces; repeat for the three other sheets; serve with soy sauce and wasabi.