Somen Noodle Salad Inari Sushi
For some people, sushi has connotations of raw fish and seaweed, but the term is quite broad and the link provided takes you to the wikipedia link with more information than I want to go into about the many variations. One of the lesser known types, Inari sushi, features fried tofu pockets which have been simmered in a sweet and salty mixture and then filled with seasoned sushi rice. You can serve it very plain or add all sorts of items to the rice before stuffing the pockets. I've made the sushi rice filled version before and posted the recipe here. I had to delete the pics when I changed image archives, but will be making the dish again in the next few days so I'll repost the pics then. I made the dish again with pictures here.
In the current version, I've replaced the sushi rice with somen noodles to which I've added items which shouldn't frighten anyone out of giving them a try.
It's a lovely item to serve at a party, put into a bento box, take on a picnic or just indulge in when it's hot outside and you don't want to do a lot of cooking.
Close-up of the inari sushi
And, if you don't have any inari pockets, just eat the noodle salad by itself.
Somen noodle salad
Hime Brand can of Inari sushi
Each can usually contains 16 fried tofu pockets and some of the liquid they were simmered in. Each of the pockets in the can is actually half a slice of tofu that's been fried and simmered in the sweet and salty mixture. The straight edge (on the right in the picture below) is where it was cut.
Pry the cut side of the pocket open gently with your fingers and fill with a small ball of noodles or rice. Don't overfill the pocket or you may burst them. Gently push down on the filling so that the pocket will sit upright. Garnish as desired.
Additions (clockwise from the top) - green onion, flaked fake crab legs, omelet rolled and cut into strips. Green peas in the center.
Somen Noodle Salad Stuffed Inari Sushi - Makes at least 16 filled inari sushi with extra noodle salad for snacking
Inari sushi, canned (10 oz, 284 gm) or home made
1 pkg (400 gm) somen noodles
1 or 2 eggs for omelet (plus dash of mirin and 1 tsp of water)
150 gm (1/2 package) fake crab legs or flakes, thinly sliced or shredded
1 cup frozen green peas, thawed
3-4 finely sliced green onions
2 tbsp shredded nori
Dressing for the somen noodle salad
1 tbsp toasted sesame seeds
dash of salt
2 tbsp white sugar
2 tbsp sesame oil
2 tbsp veggie oil
1/4 cup rice wine vinegar (if using seasoned rice wine vinegar, omit sugar and salt)
2 tbsp soy sauce
Cook somen noodles according to package instructions - usually 3 minutes in boiling water then drained, rinsed in cold water and drained again.
Make one or two egg crepe-thin omelets. Season the egg (s) with a pinch of salt, white or black pepper, a splash of mirin and ~1 tsp of water before making the omelet.
Add as many noodle salad ingredients as desired. Green onions or nori may be stirred into noodles or used as garnish.
Whisk together dressing ingredients and pour over the well drained and cooked somen noodles. Mix through, chill and fill inari. Cover with saran wrap and refrigerate until ready to serve if making ahead of time.
If you want a crunchy topping ie shredded nori, don't add them to the salad until you're ready to serve.
Other ingredients for noodle salad
kamaboko (steamed fish cake), julienned
edamame
lettuce, finely shredded
cucumber, julienned
other veggies
In the current version, I've replaced the sushi rice with somen noodles to which I've added items which shouldn't frighten anyone out of giving them a try.
It's a lovely item to serve at a party, put into a bento box, take on a picnic or just indulge in when it's hot outside and you don't want to do a lot of cooking.
Close-up of the inari sushi
And, if you don't have any inari pockets, just eat the noodle salad by itself.
Somen noodle salad
Hime Brand can of Inari sushi
Each can usually contains 16 fried tofu pockets and some of the liquid they were simmered in. Each of the pockets in the can is actually half a slice of tofu that's been fried and simmered in the sweet and salty mixture. The straight edge (on the right in the picture below) is where it was cut.
Pry the cut side of the pocket open gently with your fingers and fill with a small ball of noodles or rice. Don't overfill the pocket or you may burst them. Gently push down on the filling so that the pocket will sit upright. Garnish as desired.
Additions (clockwise from the top) - green onion, flaked fake crab legs, omelet rolled and cut into strips. Green peas in the center.
Somen Noodle Salad Stuffed Inari Sushi - Makes at least 16 filled inari sushi with extra noodle salad for snacking
Inari sushi, canned (10 oz, 284 gm) or home made
1 pkg (400 gm) somen noodles
1 or 2 eggs for omelet (plus dash of mirin and 1 tsp of water)
150 gm (1/2 package) fake crab legs or flakes, thinly sliced or shredded
1 cup frozen green peas, thawed
3-4 finely sliced green onions
2 tbsp shredded nori
Dressing for the somen noodle salad
1 tbsp toasted sesame seeds
dash of salt
2 tbsp white sugar
2 tbsp sesame oil
2 tbsp veggie oil
1/4 cup rice wine vinegar (if using seasoned rice wine vinegar, omit sugar and salt)
2 tbsp soy sauce
Cook somen noodles according to package instructions - usually 3 minutes in boiling water then drained, rinsed in cold water and drained again.
Make one or two egg crepe-thin omelets. Season the egg (s) with a pinch of salt, white or black pepper, a splash of mirin and ~1 tsp of water before making the omelet.
Add as many noodle salad ingredients as desired. Green onions or nori may be stirred into noodles or used as garnish.
Whisk together dressing ingredients and pour over the well drained and cooked somen noodles. Mix through, chill and fill inari. Cover with saran wrap and refrigerate until ready to serve if making ahead of time.
If you want a crunchy topping ie shredded nori, don't add them to the salad until you're ready to serve.
Other ingredients for noodle salad
kamaboko (steamed fish cake), julienned
edamame
lettuce, finely shredded
cucumber, julienned
other veggies