Soba Sushi Rolls

You may be familiar with soba noodles served cold with a dipping sauce and hot soba noodles served in soup, but have you tried “soba sushi”? A popular traditional recipe in Japan, vinegared soba noodles are rolled up in nori sheets with crunchy vegetables and savory chickpea “egg”.

Soba Sushi Rolls

Course

Main
Prep time

30 Mins
cook time

15 Mins
servings

2
Author

@yokos.kitchen

Ingredients

¼ cup plus 2 tbsp rice vinegar
1 tsp maple syrup
sea salt
6 oz Lotus Foods Organic Buckwheat & Brown Soba Rice Noodles
12 snap peas
¾ cup canned chickpeas, rinsed & drained
2 tsp soy sauce or tamari
1 tsp maple syrup
1 tsp arrowroot powder
turmeric, dash
olive oil
2 nori sheets
½ cup shredded beets
1 scallion, green part, sliced
white sesame seeds, for garnish
soy sauce or tamari, for serving (optional)

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

1

In a small bowl, combine rice vinegar, maple syrup, and a pinch of sea salt.
2

Cook noodles according to the directions on the package, until just tender. Add snap peas at the last minute to blanch. Separate snap peas and set aside.
3

Toss noodles and vinegar mixture in a bowl. Set aside.
4

To make chickpea “egg”: in another bowl, use the back of a fork to mash chickpeas until chunky. Stir in soy sauce/tamari, maple syrup, arrowroot powder, a pinch of sea salt, and turmeric.
5

In a medium skillet, heat olive oil over medium-high heat and add chickpea mixture. Stir to cook until the mixture becomes sticky (~2-4 mins). Remove from heat and let cool. Divide mixture in half and shape into sticks with a length of a nori sheet.
6

To assemble: on a bamboo sushi mat, place a nori sheet with a shiny side down. Place noodles evenly onto the nori sheet, leaving a 1-inch band naked at the top, arranging all noodles aligned horizontally. Arrange a chickpea stick, 6 snap peas, and shredded beets in a horizontal line on the noodles. Carefully lift the bottom of the sushi mat and roll up tightly. Repeat with remaining ingredients. Set sushi rolls aside for 5 mins to set.
7

Wet a sharp knife and cut each sushi roll into 8 pieces. Transfer them onto a serving plate and scatter scallion and sesame seeds on top. Serve with soy sauce/tamari (if using).