Maki rolls are usually made with rice as the main filling. Stuffing them with seasoned soba noodles makes for an interesting twist and takes this Japanese staple up a notch.
These bites are really simple and quick to make. Serve as is or with some sesame crusted tofu on top.
A new take on the classic Japanese Maki roll
- 100 g dried soba noodles*
- 1 tbsp fresh coriander (cilantro) chopped
- 1 tbsp fresh green onions chopped
- 1 tbsp soy sauce
- 1/2 tbsp rice vinegar
- 2 tbsp pickled ginger*
- Black pepper to taste
- 2 Nori sheets* (dried seaweed sheets
- Bamboo mat for rolling
- Wasabi paste to serve optional
- Boil the noodles in salted water according to directions on the package. Drain well and mix with the coriander, green onions, soy sauce, vinegar, pickled ginger, and pepper to taste. Place a sheet of nori, shiny side down, on a bamboo mat and place half of the noodles on the bottom quarter of the nori, spreading them across the full width of the sheet. Roll the nori up and over the filling and, while firmly holding in the noodles, roll the nori all the way. Seal the roll by dripping a bit of water along the top edge before finishing the roll. The roll needs to be tightly wrapped or it will fall apart upon slicing.
- Using a very sharp knife moistened with water, slice the maki rolls into 2.5 cm / 1 in pieces. Re-wet your knife once in a while to make it easier to slice the rolls.
- These bites are great served with sesame-crusted tuna or tofu or as an easy but eye-popping vegetarian option for a cocktail party.
- * Soba noodles, pickled ginger, and nori sheets can be found in Asian markets or in the Asian section of well assorted supermarket.