135g Soba noodles
1/3 cup Almond butter
1tbsp Orange juice
1tbsp Rice syrup (or maple)
4 sheets Nori seaweed (toasted)
1/2 Avocado (cut into 4 long strips)
1 Carrot (julienned lengthwise and blanched)
4 whole Asparagus spears (blanched)
1 small Cucumber (halved lengthwise. de-seeded, cut into .5cm strips)
5 Spring onions (blanched for 1 min.)
1/2 cup Ginger (pickled)
1/4 cup Fresh mint leaves
Soba Noodle Sushi Rolls
STEP ONE:SOBA NOODLES
Bundle the noodles together, and with some cotton string, tie one end of bundle with cotton string (about 2cm from end of bundle).
Place bundled noodles into a saucepan of boiling water (tie the string to the handle).
Cook until noodles are “al dente” (keeping seperated while cooking).
Gently drain and refresh under cold running water.
Set aside on a clean cotton teatowel. Remove tied end of bundle with a sharp knife.
STEP TWO:ALMOND BUTTER DRESSING
In a small bowl combine the almond butter, orange juice and rice syrup.
Stir until mixture becomes creamy, then set aside.
STEP THREE:MAKING THE SUSHI ROLLS
On a bamboo sushi mat, place a sheet of nori (shiny side down).
Spread the noodles flat on the nori, leaving 2cm of the nori uncovered
on the side furtherest away from you.
Spread a thin line of the almond butter mixture over the noodles.
Add the asparagus, avocado, carrot, cucumber, spring onions, pickled ginger and mint leaves.
Using the bamboo sushi mat as a guide, roll the nori around the fillings.
Gently press as you roll.
Seal roll by moistening the exposed edge of nori with a few drops of water.
Using a sharp knife, cut the roll into four small rolls and place on a serving plate.
Serve at room temperature.