Soba rolls

Ingredients for 1 servings:

• 1 tbsp oil
• 125 g tuna, sushi-quality or tuna fillet
• 100 g noodles (soba noodles), broken into pieces
• Water
• 1 spring onion(s) (the green part), cut into thin rings
• 1 tbsp soy sauce, light
• ½ tbsp rice vinegar
• Wasabi powder
• 1 tbsp pickled ginger, finely chopped
• 6 nori sheets, toasted
• ½ cucumber(s), peeled, cut into fine strips

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asian noodles made from buckwheat and wheat flour, makes 24 pieces

Heat the oil in a pan and fry the tuna fillet for 6 minutes on all sides, until almost cooked. Cut into strips. Cook the soba in a pot of boiling water until al dente, drain, and rinse under cold running water. Drain thoroughly. Carefully toss the soba with the spring onion, soy sauce, rice vinegar, a little wasabi, and pickled ginger. Divide the noodles into 6 equal portions. Place a nori sheet, shiny side down, on a sushi mat and spread 1 portion of the noodle mixture over the bottom third. Place one-sixth of the cucumber on top, then add a layer of tuna. To roll, fold the mat up, starting at the end with the ingredients and tucking in the nori edge as you roll. Pull the mat up, continuing to roll with even, light pressure. Moisten the top edge of the sushi roll with water to seal it. Press back any ingredients sticking out of the sides. The edges may appear unfinished. Remove the roll from the mat and cut into 4 equal pieces. Arrange the sushi cut-side down on a plate. Repeat with the remaining ingredients.