Soba Maki with Sesame Dipping Sauce

Ingredients

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, julienned 1 bell pepper, julienned
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon grated garlic 1 teaspoon grated garlic
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
2. 2.
   In a small bowl, combine the soy sauce, rice vinegar, mirin, sesame oil, sugar, grated ginger, and grated garlic. Mix well to make the sesame dipping sauce. Set aside.
3. 3.
   Lay a sheet of nori seaweed on a bamboo sushi mat or a clean kitchen towel.
4. 4.
   Place a thin layer of soba noodles on top of the nori, leaving a small border at the top.
5. 5.
   Arrange the julienned cucumber, carrot, and bell pepper on top of the soba noodles.
6. 6.
   Sprinkle sesame seeds over the vegetables.
7. 7.
   Carefully roll the nori and fillings into a tight cylinder, using the sushi mat or towel to help you. Moisten the top border of the nori with water to seal the roll.
8. 8.
   Repeat the process with the remaining nori sheets and fillings.
9. 9.
   Slice each roll into bite-sized pieces using a sharp knife.
10. 10.
    Serve the Soba Maki rolls with the sesame dipping sauce on the side.

Treat your ingredients with care...

• Soba noodles — Cook the noodles according to the package instructions, but be careful not to overcook them as they should remain slightly firm. Rinse them with cold water after cooking to remove excess starch and prevent them from sticking together.

Tips & Tricks

• To add more flavor to the soba noodles, you can cook them in a vegetable or mushroom broth instead of plain water.
• Experiment with different vegetables for the filling, such as avocado, radish, or pickled daikon, to create your own unique variations.
• If you prefer a spicier dipping sauce, add a pinch of chili flakes or a few drops of hot sauce to the sesame dipping sauce.
• Make sure to slice the rolls just before serving to maintain their shape and prevent them from drying out.
• Serve the Soba Maki rolls with a side of wasabi and pickled ginger for an authentic Japanese experience.

Serving advice

Serve the Soba Maki rolls as an appetizer or a light meal. Arrange them on a platter and garnish with additional sesame seeds and sliced green onions for an extra touch of freshness.

Presentation advice

Arrange the sliced Soba Maki rolls on a rectangular plate, alternating the direction of each roll to create an appealing visual pattern. Drizzle some of the sesame dipping sauce over the rolls and sprinkle with sesame seeds for an elegant presentation.