Somen Noodle Sushi with Wasabi Oil and Soy Syrup

Name: Somen Noodle Sushi with Wasabi Oil and Soy Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound somen noodles, blanched, refreshed; 1/4 cup chopped scallions, green part only (save a little for garnish); 2 tablespoons thin soy sauce; 1 tablespoon rice wine vinegar; 2 tablespoons wasabi oil; 1/4 cup gari, julienne (pickled ginger, save a little 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; 1/2 cup wasabi powder; 1 tablespoon mirin; 1 teaspoon sugar; Water; 1/2 cup canola oil; 2 cups thin soy sauce; 1/2 cup brown sugar; 1 lime, juiced

Servings: persons

1/2 pound somen noodles, blanched, refreshed
1/4 cup chopped scallions, green part only (save a little for garnish)
2 tablespoons thin soy sauce
1 tablespoon rice wine vinegar
2 tablespoons wasabi oil
1/4 cup gari, julienne (pickled ginger, save a little 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
1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
Water
1/2 cup canola oil
2 cups thin soy sauce
1/2 cup brown sugar
1 lime, juiced

1
In a large mixing bowl combine first 6 ingredients.
2
Check for seasoning.
3
Using a sushi mat, place one sheet of nori, shiny side down.
4
Lay down a thin layer of noodle mix on the bottom third of the nori.
5
Arrange cucumber and peppers on the noodles and roll tightly.
6
Moisten the top edge of the nori to ?glue?
7
the roll.
8
Plating: Slice sushi with straight cuts and some on the bias.
9
Drizzle soy syrup and wasabi oil on a large, white plate.
10
Garnish with gari, sliced scallions and sesame seeds.
11
Wine Recommendation: Domaine Tempier, Rose, Bandol, 1998
12
In a stainless steel bowl, whisk wasabi, mirin, and sugar.
13
Add water until a loose puree is achieved.
14
Whisk in oil.
15
For extra spicy, use less oil.
16
Combine all and reduce at a simmer until a syrup consistency is achieved, about a 70 percent reduction.
17
Let cool.

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 pound somen noodles, blanched, refreshed, 1/4 cup chopped scallions, green part only (save a little for garnish), 2 tablespoons thin soy sauce, 1 tablespoon rice wine vinegar, and more.

Yes, Somen Noodle Sushi with Wasabi Oil and Soy Syrup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!