Tofu Pockets Filled W/Smoked Trout And Silky Cucumber Noodles

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   ["Cucumber noodles:

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   To julienne the cucumbers: cut cucumber crosswise into thirds, approximately 4"" lengths.

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   By hand: slice lengthwise into 1/4 "" slices and slice these into 1/4 "" strips, discarding the seeded centers.

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   Or use a mandoline", "Or fit a #4 slicing blade onto a Cuisinart, place a piece of cucumber down horizontally in the tube, snap on the processor top, and with gentle pressure from the pusher, slice the cucumber. Remove from the feedtube, slice per above, discarding the seeded centers. Repeat with the rest of the cucumber pieces until you have 8-9 ounces of usable noodles.Gently toss the cucumber strips with 1T. kosher salt. Put in a colander or sieve for 1 hour or until cucumber noodles have given up their water and become silky and flexible. Rinse thoroughly once or twice in running water to remove salt. Let sit a few minutes to dry.", "Sesame Wasabi dressing:

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   Thoroughly combine mayo through tamari with a fork. Adjust seasoning. (Flavor needs to be robust because inari skins have vivid sweet and soy taste.)", "Combine cucumber noodles with dressing. Gently toss with trout through sesame seeds. Stuff mixture into inari pockets and top each with a little tobiko and scallion for color.", "notes:

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   * You can also substitute for the 'cucumber soba' with 5 ou. cooked thin Asian noodles( that have been cooked til al dente, run under cold water and drained)

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   or

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   1 1/2 cup prepared sushi rice", "* A bit of the bright green slivered seaweed salads often found at sushi counters- can also make a colorful and fun (chewy) addition to any of the three fillings."]

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