Soba “Sushi” Rolls
Technically, these nori wrapped vegetable rolls are not sushi as there is no vinegar dressed rice involved. Instead of rice, soba noodles, or buckwheat noodles, are tossed in soy sauce and sushi rice dressing then used as the base for this delicious futomaki style roll. Try these hearty rolls with your favorite vegetable combination. Or for a refreshing salad or side dish, skip the roll all together and serve the seasoned soba on its own.
Soba “Sushi” Rolls
Yields 4 thick rolls, 20 pieces
About 6 ounces dry soba noodles
4 sheets nori (4in x 7in)
4 TBSP soy sauce, or more to taste
1/2 small red bell pepper, cut into thin strips
4in length of carrot, cut into thin strips
4 shiitake mushrooms, cut into thin strips
2 TBSP finely chopped scallions
2 tsp sesame seeds
To prepare soba noodles, bring a large pot of water to a rapid boil. Add soba noodles and cook until al dente, about 3 1/2 – 4 minutes. Drain soba noodles and rinse well with cold water. Allow soab noodles to set in a strainer for 5 minutes. In a non-metal bowl, toss soba noodles with sushi rice dressing and soy sauce. Cover and refrigerate for at least 20 minutes.
To assemble rolls, place nori vertically, rough side up, on a bamboo rolling mat. Spread 1/4 of the marinated soba noodles on the nori leaving about 1/3 inch space at the top uncovered. (Be sure to spread soba to the edges of the nori as this will keep the end pieces strong. Excess can be cut away later.) Place 1/4 of the bell pepper strips horizontally in the center of the soba noodles. Top with 1/4 of the carrot strips and 1 mushroom’s worth of shiitake strips. Sprinkle 1/2 TBSP scallions on top, followed by 1/2 tsp sesame seeds.
Roll according to the method for rolling a futomaki roll. There will be a loose flap when the roll is complete. Do not seal this flap with water. Allow roll to set seam down on your cutting surface for about 3 minutes. The moisture from the soba noodles will adhere the loose flap.
Repeat steps to make 3 more rolls. Once rolls have been allowed to set, cut each into 5 slices, If there is excess soba on the end pieces, this may be trimmed away. If desired, serve rolls with wasabi, pickled ginger, and soy sauce for dipping.