EatSmarter exclusive recipe

Tuna Maki Rollswith Soba Noodles

Tuna Maki Rolls - Tuna Maki Rolls - Hearty, spicy sushi for noodle fans
Tuna Maki Rolls - Hearty, spicy sushi for noodle fans

(0)

Calories:160 kcal
Difficulty:moderate
Preparation:35 min
Ready in:35 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories160 kcal(8%)
Protein11 g(22%)
Fat3 g(4%)
Carbohydrates21 g(8%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe development: EAT SMARTER

Ingredients

For servings

2Scallions
1Mini cucumber (organic, about 250 grams)
4 ouncesfresh Tuna (sushi-grade)
Salt
Pepper
½ teaspoonsVegetable oil
4 ouncesSoba Noodles
1 tablespoonPickled ginger (about 20 grams`)
1 tablespoonSoy sauce
2 teaspoonsRice vinegar
1 pinchWasabi paste
6 sheetstoasted Nori seaweed
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Grill pan, 1 Teaspoon, 1 Slotted spatula, 1 Large knife, 1 Tablespoon, 1 Pot, 1 Sieve, 1 Bowl, 1 Wooden spoon, 1 Bamboo sushi mat

Directions

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1 Rinse scallions and cut into thin slices. Rinse cucumbers thoroughly, wipe dry and cut into thin strips.
2 Rinse tuna fillet briefly. Pat dry and cut into 1 cm (approximately 1/2-inch) thick slices. Season with salt and pepper.
3 Coat a grill pan with oil. Sear tuna for just under 1 minute on each side. Use a large knife to cut tuna into thin strips.
4 Break soba noodles into pieces and cook according to package directions in boiling, salted water until al dente. Drain in a sieve, rinse under cold water and drain well.
5 Finely chop pickled ginger. In a bowl, mix ginger, soba noodles, scallions, soy sauce, vinegar and wasabi paste.
6 Place 1 sheet of nori shiny side down on a bamboo sushi mat. Place 1 serving of noodle mixture on the lower 1/3 of the sheet. Add cucumber and tuna strips.
7 Starting with the edge closest to the filling, roll the sushi using the bamboo mat, applying a little pressure while rolling.
8 Brush the upper edge of the nori sheet with a little water before rolling the edge to seal. Repeat with the remaining nori sheets and the remaining noodle mixture to make 5 more maki rolls. Dip a sharp knife in water before cutting each roll into 4 pieces. Serve.
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