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Nori Rolls with Asparagus

Another version of the very popular take on nori rolls called 'noodle sushi.' The noodles bring a certain fun factor to the traditional rolls and the filling of braised asparagus and roasted peppers is just delicious.

10 ounces soba noodles
3 sheets toasted sushi nori
extra virgin olive oil
6 asparagus spears, ends snapped
1/2 red bell pepper, roasted over an open flame, peeled, seeded, sliced
soy sauce

Divide soba into six small bundles and, using cotton string, tie the ends of each bundle, as close to the end as possible. Bring a pot of water to a boil and cook noodles al dente, about 11 minutes. Drain well and rinse thoroughly. Spread noodles on a damp towel so that they lay straight towel, wrapping the towel around them, so they do not dry out. Place a small amount of oil and asparagus in a skillet and turn heat to medium. When the asparagus begins to sizzle, season lightly with soy sauce and saute until crisp-tender, about 5 minutes. Set aside to cool.

Place a sheet of sushi nori, shiny side down on a bamboo mat. Take 2 bundles of noodles and slice off the end that was tied, from the string to the end. Spread the noodles lengthwise on the nori, end to end, leaving some nori exposed, closest to and furthest from you. Lay 2 spears of asparagus on the noodles close to you, with some red pepper ribbons next to them. Using the mat as a guide, roll the nori around the filling, jellyroll style, creating a tight cylinder. Repeat with remaining ingredients to create 3 cylinders. 

Using a wet knife, slice each nori roll into 8 equal pieces. Arrange cut side up on a platter. Dot each piece with a dash of soy sauce and serve. Makes 24 pieces.  


Frey Vineyards
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