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.
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
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.
Nori can be found at most health food stores and at Asian supermarkets