An interesting variation on sushi made using rice, complete with a flavoursome dipping sauce. Noodle rolls require a delicate hand, but are not difficult to make. When patiently and skillfully prepared, the reward is a beautiful, elegant and tasty main dish. For variety, add other ingredients with the noodles to fill the rolls. Strips of fried tempeh or seitan, sauerkraut, blanched scallion greens, radish sprouts, and toasted and ground sesame seeds are excellent filling choices.

Serves 4

Ingredients

8oz (250g) Clearspring Soba
4 sheets Clearspring Sushi Nori or Clearspring Untoasted Nori
2 tsp Clearspring Wasabi

For dipping sauce

1½ tbsp Clearspring Shoyu Soya Sauce 
1½ tbsp water or Clearspring Miso Bouillon dissolved in water
1½ tsp Clearspring Mikawa Mirin

Method

1. Cook the noodles according to the directions on the package. Rinse under cold running water or in a cold water bath until cool enough to handle, then drain thoroughly. Once drained, neatly arrange the noodles on a clean, dry towel. Spread them out in even lines from left to right.

2. Toast the nori (or use pretoasted sushi nori). Place one sheet of nori, toasted side down, on a sushi mat, small towel or counter. Lay one quarter of the noodles side by side across the nori. There should be ½ inch (1.25 cm) of uncovered nori at the bottom and 1½inches (3.75 cm) at the top. Roll up nori as firmly as possibly. Let the nori rest on its seam.

3. Repeat with the remaining sheets of nori and noodles.

4. Using a sharp knife, and cleaning the blade after each cut, carefully slice rolls in half, then cut each half into 3 equal pieces.

5. Combine the shoyu, water or vegetable stock and mirin in a small bowl and mix well. Place in small individual saucers.

6. Add one drop of water at a time to the wasabi and mix until it forms a thick paste.

7. To serve, place noodle roll pieces, cut side up, on a platter along with the mound of wasabi paste. You may also add wasabi to the individual bowls of dipping sauce. Wasabi is strong-flavoured, so begin by adding a small amount to the sauce, then add more depending on individual taste.

Recipe taken from Japanese Foods that Heal by John and Jan Belleme