Vegan Soba noodle sushi rolls
A unique take on sushi, using seasoned noodles instead of rice. This recipe is also vegan, with fresh sliced veggies, fruit, and a zesty teriyaki dipping sauce.
- Prep Time: 15
- Total Time: 15
- Yield: 8 1x
Ingredients
Scale
- One (9.5oz) package of soba noodles, cooked
- One pack (8 sheets) nori
- One cucumber, seeded and julienned
- 1/2 cup roasted red peppers, julienned
- 1/2 mango, julienned
For the teriyaki dipping sauce
- 1 cup teriyaki sauce (store-bought or homemade)
- 1 heaping tablespoon of lime zest
- 2 heaping tablespoons of chopped cilantro
Instructions
To make the dipping sauce and noodles
- Combine the ingredients for the dipping sauce in a medium bowl. Drizzle some over the cooked noodles to flavor and coat well.
To prepare the sushi rolls
- Spread out one piece of nori (shiny side up) and add some noodles to the bottom 1/3 of the sheet. Using your hands or a spoon, press down and make sure the noodles go from end to end on the bottom third of the sheet.
- Add a few slices of cucumber, some bell pepper and mango.
- Roll the nori away from you, using your hands to pack the roll tightly.
- Wet the edge of the nori before rolling the final portion, and place seam side down on a baking sheet.
- After all rolls are completed, use a sharp serrated knife to cut into bite-sized pieces.
- Serve with wasabi and teriyaki dipping sauce.
Notes
- Nori can be found at most health food stores and at Asian supermarkets
Find it online: https://fitnessista.com/family-feast-and-the-best-vegan-sushi/