Soba Noodle Sushi Rolls
Japanese-style vegan sushi roll made with nori seaweed and gluten-free soba noodles. Adapted from Blissful Bites by Christy Morgan.
Ingredients
- 2 ounces soba noodles
(if you're GF, make sure they are pure buckwheat and not a blend)
- 3 leaves Swiss chard
- 3 sheets nori
- 1/4 bell peppers red
- 1 avocado
- 1 carrots large
- 1 leaves cabbage (Savoy)
- 2 tbsp plum chutney or plum butter
- 2 tbsp Bragg's liquid aminos (or tamari)
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp mint leaves (fresh)
- 1/2 tsp chili-ginger paste
Instructions
- Cook the soba noodles in boiling salted water for 8 minutes. Fold the chard leaves in half and cut away the stem. Drop the chard leaves into the water until they go limp (about 15 seconds or so) just before draining the noodles.
- Drain the noodles and the chard leaves, running them under cold water. Roll up the leaves in a towel to dry, and leave the noodles in the sink to drain completely.
- Slice the red pepper in lengthwise strips as thinly as possible. Scrub the carrot, then use a peeler to make long thin strips. Thinly slice the cabbage.Cut the avocado in half, remove the pit, and slice lengthwise into thin strips, scooping them out of the peel.
- Finely mince the mint. Whisk together the sauce ingredients (plum butter through apple cider vinegar), add the mint, and set aside.
- Put a small bowl of water next to your work surface.
- Put one nori sheet on a sushi mat or sturdy towel with the lines running vertically. Lay one chard leaf on the nori, leaving about two inches at the top. Put a thin layer of soba noodles in the center (one third of what you cooked). Add one-third of the other veggies, so they are evenly spread on top and running lengthwise.
- Pick up the towel or mat, and start rolling the sushi away from you (using the mat or towel to help you get it started). Fold in the veggies as you go. When you reach the empty space at the top, hold onto the roll with one hand and dip your other hand in the water, then gently moisten the exposed edge with your fingertips. Finish rolling the sushi, making sure it seals. Set aside, seam side down.
- Once you're finished rolling all three rolls, cut them into six even pieces. Cut them with a very sharp knife, seam-side down, after letting them sit at least five minutes (or they can come apart).Serve with the dipping sauce.