Somen Noodle Sushi with Wasabi Oil and Soy Syrup

Yield: 4 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 732
Total Fat: 42 g
Saturated Fat: 4 g
Carbohydrates: 75 g
Dietary Fiber: 6 g
Sugar: 22 g
Protein: 17 g
Cholesterol: 48 mg
Sodium: 3748 mg

Total: 40 min | Prep: 20 min | Cook: 20 min

Ingredients

1/2 pound somen noodles, blanched, refreshed
1/4 cup chopped scallions, green part only (reserve a small amount for garnish)
2 tablespoons thin soy sauce
1 tablespoon rice wine vinegar
2 tablespoons wasabi oil
1/4 cup gari, julienne (pickled ginger, reserve a small amount for garnish)
1/2 cucumber, seeded, julienne
1 yellow or red bell pepper, julienne
4 sheets nori
1/4 cup toasted sesame seeds, for garnish

Wasabi Oil

1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil

Soy Syrup

2 cups thin soy sauce
1/2 cup brown sugar
1 lime, juiced

Instructions

In a large mixing bowl, combine the first six ingredients. Taste and adjust seasoning as needed. Place one sheet of nori, shiny side down, on a sushi mat. Spread a thin layer of the noodle mixture over the bottom third of the nori. Arrange the cucumber and bell pepper strips on top of the noodles. Roll the nori tightly around the filling, moistening the top edge to seal the roll.
Plating: Slice the sushi rolls with straight cuts and a few on the diagonal. Drizzle soy syrup and wasabi oil over a large, white plate. Garnish with reserved gari, sliced scallions, and sesame seeds.
Wasabi Oil: In a stainless steel bowl, whisk together wasabi powder, mirin, and sugar. Gradually add water until a loose puree forms. Slowly whisk in the oil. For a spicier oil, use less oil.
Soy Syrup: Combine all ingredients in a saucepan and simmer until reduced by about 70 percent, achieving a syrupy consistency. Allow to cool before using.

Wine Recommendation: Domaine Tempier, Rose, Bandol, 1998

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