Viennese Soba Maki

Ingredients

In the original Japanese soba maki, the filling typically consists of ingredients like cucumber, avocado, and raw fish. However, in this Viennese adaptation, the filling is replaced with Viennese ingredients such as Wiener Schnitzel, apple strudel, and Viennese sausages. Additionally, the traditional soy-based dipping sauce is substituted with a tangy and creamy Viennese-style sauce. We alse have the original recipe for Soba maki, so you can check it out.

• 200g (7 oz) buckwheat soba noodles 200g (7 oz) buckwheat soba noodles
• 4 nori seaweed sheets 4 nori seaweed sheets
• 4 slices of Wiener Schnitzel 4 slices of Wiener Schnitzel
• 4 slices of apple strudel 4 slices of apple strudel
• 4 Viennese sausages 4 Viennese sausages
• 1 cup (240ml) Viennese-style dipping sauce 1 cup (240ml) Viennese-style dipping sauce

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 60g, 10g
• Protein: 20g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse with cold water.
2. 2.
   Lay a nori seaweed sheet on a bamboo sushi mat.
3. 3.
   Place a quarter of the cooked soba noodles on the nori sheet, leaving a small border at the top.
4. 4.
   Arrange a slice of Wiener Schnitzel, a slice of apple strudel, and a Viennese sausage on top of the soba noodles.
5. 5.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
6. 6.
   Repeat the process for the remaining ingredients.
7. 7.
   Slice each roll into bite-sized pieces.
8. 8.
   Serve the Viennese Soba Maki with the Viennese-style dipping sauce.

Treat your ingredients with care...

• Soba noodles — Cook the soba noodles according to the package instructions, but be careful not to overcook them as they can become mushy. Rinse them with cold water after cooking to remove excess starch and prevent sticking.
• Wiener Schnitzel — Use thin slices of Wiener Schnitzel to ensure they can be easily rolled into the maki. If you prefer a vegetarian option, you can substitute the Wiener Schnitzel with grilled vegetables or tofu.
• Viennese-style dipping sauce — Prepare the dipping sauce by combining ingredients such as mayonnaise, mustard, lemon juice, and herbs. Adjust the flavors according to your preference, adding more mustard for a tangier taste or herbs for extra freshness.

Tips & Tricks

• To prevent the nori seaweed from becoming soggy, assemble the Viennese Soba Maki just before serving.
• Experiment with different Viennese ingredients to create your own unique flavor combinations.
• If you prefer a lighter version, you can use lettuce leaves instead of nori seaweed for wrapping the maki rolls.
• Serve the Viennese Soba Maki as an appetizer or as part of a sushi platter for a diverse culinary experience.
• Feel free to adjust the filling ingredients and quantities to suit your taste preferences.

Serving advice

Serve the Viennese Soba Maki as an appetizer or as a main course accompanied by a fresh salad. Arrange the maki rolls on a platter and garnish with sesame seeds or chopped herbs for an elegant presentation.

Presentation advice

Arrange the Viennese Soba Maki rolls in a visually appealing pattern on a rectangular serving dish. Place a small bowl of the Viennese-style dipping sauce in the center of the dish for easy access.