- 8 ounces Eden Kamut Soba
- 8.8 ounces Eden Mugwort Soba, 1 package
- 8 sheets Eden Sushi Nori
- 4 cups spinach, cooked 1 minute, rinsed and drained
- 1 large carrot, cut lengthwise into long thin strips, boiled 2 minutes
- 4 tsp Eden Wasabi Powder (Japanese Mustard), for dipping sauce
- 1 or 2 Eden Sushi Mats
- 1 very sharp knife, for slicing sushi
Fill two large pots with 2 quarts of cold water in each. Cover and bring to a boil. Open the packages of noodles but do not remove them. Turn the open end of the package upside down on a cutting surface or table. Pull the package up about 2 inches. Hold the package tightly. Place it down on the table. Wrap a piece of string around the noodles, about 1 inch from the top. Tie it securely. Repeat with the other package. Now remove the package. Place each bundle of noodles in separate pots of boiling water as they have different cooking times. As soon as you place the noodles in the water, take a wooden spoon or tongs and fan out the noodles below where they are tied so that they do not stick together. Do this every several seconds until the noodles are done. Both types of soba take approximately 7 to 9 minutes to cook. Test for doneness by tasting a noodle from each pot. Pour into a colander and rinse several seconds under cold water until cold. Take the tied end of each bundle and hold the bundle under the faucet until the noodles are straight. Place the cooked bundles on a cutting board. Remove the tied end of the noodles with the string attached by cutting with a knife and discard that end. Lift up the noodles and place on a platter.
Place a sheet of nori, smooth shiny side down, on a sushi mat. Take about 1/8 of the kamut soba and lay it straight across the bottom third of the sheet of nori, leaving about 1/2 inch of the sheet uncovered closest to you. Spread out slightly. Place a row of spinach and a strip of carrot on top of the soba, running the entire length of the noodles. Next, take 1/8 of the mugwort soba and lay it on top of the spinach and carrot. Roll forward in a jelly roll fashion, pulling back the mat as you roll. Just before you completely roll the sushi, moisten the far end of the nori with a little cold water, using your fingers. Completely roll it up and wrap the mat firmly around the roll. Squeeze the mat gently to seal the nori roll. Remove the mat. Repeat the above steps until all rolls are made.
Place a small amount of cold water in a bowl. Place a roll on a cutting board. Dip the knife into the bowl to moisten and trim the loose noodles away from both ends. Now slice the roll in half with a gentle sawing motion. Moistening the knife each time you slice. Slice each half in half and each quarter in half. You should now have 8 equal size pieces of sushi. Place on a serving platter and repeat until all sushi has been sliced.
To serve, mix a small amount of hot water with the wasabi creating a thick paste. Place a small amount of the wasabi mix in small individual dipping bowls and add a little shoyu. Mix and dip each piece of sushi into the sauce before eating.
Per serving - 245 calories, 1 g fat (5% calories from fat), 12 g protein, 47 g carbohydrate, 5 g fiber, 0 mg cholesterol, 386 mg sodium