Maki Sushi and Soba Noodle Salad
Hover over the below images for step by step instructions.
Ingredients for Maki Sushi
Roasted Shiitakes (we made this for you)
- 1 cup shiitake mushrooms (you can use button or cremini or a mixture)
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. tamari
Carrot ginger dipping sauce (we made this for you)
- ½ cup chopped roasted carrots, about ¾ cup raw carrots
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil
- 2 tbsp. rice vinegar
- 2 tsp. minced ginger
- ¼ tsp. sea salt
Sushi rice (we made this for you)
- 1 cup short grain brown rice, rinsed well
- 2 cups water
- 1 tsp. extra-virgin olive oil
Mix together for after
- 2 tablespoons rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon sea salt
For the rolls
- 4 nori sheets
- 1 cup thinly sliced red cabbage
- 3 long thin strips of cucumber
- 1 avocado, sliced into strips
- ½ colourful bell pepper
- ½ cup cooked yam, sliced into strips (done for you)
- Sesame seeds, for sprinkling
- Tamari, for serving
- Wasabi
- Pickled ginger, optional, for serving
Instructions for Maki Sushi
1.Prepare the roasted shiitakes: Preheat the oven to 400°F and line a large and small baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and tamari and toss to coat. Spread in an even layer on the large baking sheet. Roast for 25 to 30 minutes or until browned around the edges. On the second sheet, roast the carrots for the dipping sauce.
2. Make the carrot ginger dipping sauce: In blender, combine roasted carrots, water, olive oil, rice vinegar, ginger, and salt and blend until creamy. Chill until ready to use and set aside the shiitakes until you're ready to roll.
3. Make the rice: Combine 2 cups water with 1 cup rice and 1 tbsp olive oil (optional) in a pot with tight fitting lid. Bring to a boil. Stir once. Cover with lid. Reduce heat to low simmer; cook for 50 minutes. Remove from heat without lifting the lid. Let stand covered, for 10 mins. Fluff with fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.
4. Assemble the rolls: Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat, or cutting board covered with a clean dish towel. Wet your hands and press a handful of rice onto the lower two-thirds of the sheet. Along the bottom of the rice place (stack) your toppings in a row (see picture). Just a thin row of each item~you don’t want to overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori or your hands to do the same. Roll the bottom over the fillings then continue to roll tightly. Once rolled, use the bamboo mat, or your hands, to gently press and shape the roll. Dip your finger in the water and run a thin amt. of water where the seam is. Attach the end of the sushi paper to the roll and place seam side down on a plate. Repeat with remaining rolls.
5. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts. 6 pieces on each roll is great!
6. Sprinkle with sesame seeds. Serve with the dipping sauce, tamari, wasabi, and pickled ginger, if desired.
COLD SOBA NOODLE SALAD WITH PEANUT SAUCE (VEGAN)
This cold Soba Noodle Salad with Peanut Sauce is a filling and really delicious meal. Soba noodles tend to be more delicate than other noodles. They cook faster than regular pasta and if you overcook them, they become a weird, gummy mess and aren’t great to eat. They are also a wonderful noodle to master. They have a naturally nutty flavor and are almost better cold than hot. Cold soba noodles, especially in the heat of summer, can be a refreshing meal.
Ingredients
- 8 oz. buckwheat noodles
- 1 cup red cabbage, thinly shredded
- 1 ½ cup carrot, grated
- ½ cup cucumber, thinly sliced (approx.½ English cucumber)
- ½ cup cilantro, chopped (replace with basil, spinach or arugula if cilantro is not your taste preference)
- sesame seeds, to sprinkle on top
Peanut Sauce:
- ½ cup organic peanut butter (should be runny)
- juice of 1 lime
- 1 tbsp Tamari (or soy sauce, liquid aminos)
- 2 cloves garlic, minced
- ½ tbsp ginger, grated (about 1/2″ knob)
- ½ tsp coconut sugar (or cane sugar)
- 2-4 tbsp filtered water
Instructions
1. Bring a large pot of water to a boil and cook your Soba Noodles. A large pot is important to avoid clumping. Add noodles to boiling water; set a timer for 2.5 minutes. To err on the side of caution, check one noodle quickly; if it is al dente, strain and place them in a bowl of cold water. Give them an extra 30 seconds if they’re not quite there. The cold water is an important step. You have to cool them down as soon as possible. It’s better to put them in a bowl of cold water than rinsing them with cold water as rinsing them compacts the noodles while the cool water gives them room to stay separate. Drain and rinse with cold water. Put in the fridge while prepping your veggies.
2. Rinse and prep all veggies.
3. In a small bowl, prepare the Peanut Sauce. Combine all ingredients and stir until an even dressing forms. Begin with 2 tbsp. of water, then add water in 1 tbsp. increments until the sauce reaches your desired consistency, as necessary.
4. Add the cabbage, carrot, cucumber, and cilantro to a large bowl. Pour ½ the Peanut Sauce over the veggies and mix well. Then, gently fold in the rinsed Soba Noodles until everything is well distributed. Drizzle more sauce as desired. Save the rest for another day.
5. Garnish with sesame seeds and serve immediately, or store in the fridge in an airtight container for up to 5 days.
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