Soba Roll Sushi

Roll with it, baby! No Japanese meal is complete without the sushi. Do away with the usual California maki and opt for this one instead. Made with green tea noodles, it’s refreshing!

Serves 2  Prep Time 10 minutes  Cooking Time 5 to 7 minutes (for the noodles)

1 1/2 cups sushi rice, cooked
2 1/2 tablespoons sushi vinegar
1/4 cup cha soba (green tea noodles)              
2 teaspoons ground yamaimo (Japanese yam), sliced into thin strips
1/4 cup Japanese cucumber, sliced into thin strips
    
1 to 2 pieces nori
2 lettuce leaves
pinch of shichimi togarashi (chili powder)
chili flakes and bonito flakes, as topping
2 teaspoons sushi ginger       
1/4 teaspoon wasabi

1  In a bowl, combine cooked sushi rice with vinegar while rice is still hot.

2  Cook the cha soba in boiling water according to package directions. Once al dente, drain water and let it cool.

3  Using a rolling mat, roll the yamaimo, cucumber, cha soba, and sushi rice with nori.

4  Wrap the roll with lettuce, then slice the roll into 8 portions.

5  Arrange on a plate then put a pinch of shichimi togarashi on top. Top the sushi rolls with chili flakes and bonito flakes. Serve with sushi ginger and wasabi on the side.

Photography by David Hanson │ Recipe and Food Preparation by Chef Kimito Katagiri of Inagiku │ Styling by Paulynn Chang Afable │Art Direction by Jonathan Roxas

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