Crab and Cha Somen Noodle Sushi


– 1/2 lb Cha somen noodles, blanched, refreshed noodles (green)
– 1/4 cup Chopped scallions
– 2 tbs Thin soy sauce
– 1 tbs Rice wine vinegar
– 2 tbs Wasabi oil, recipe to follow
– 1 x Cucumber, peeled and julienned
– 4 oz Fresh crab, picked over
– 1 tbs Olive oil
– 2 tbs Minced pickled vegetables
– 10 sht nori
– 1/4 cup Sesame seeds, toasted


In a large mixing bowl, combine the noodles, scallions, soy sauce, rice wine vinegar, wasabi oil and cucumber. In a small bowl, mix the crab with the olive oil and pickled vegetables. Using a sushi mat, place one sheet of nori, shiny side down. Lay down a thin layer of noodle mixture on the bottom third of the nori. Arrange crab mixture on top of the noodles and roll tightly. Moisten the top edge of the nori with a little water to “glue” the roll closed. Slice and serve.

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