One way of making decorative sushi is to use small food or cake moulds, Japanese rice is sticky so it shapes perfectly into these. If you want more of a challenge and to experiment with different ingredients, you could swap the rice for soba noodles! I used pink, plum infused noodles to create a refreshing and light Valentines inspired dish.
Soba noodles are traditionally accompanied with a dipping sauce or broth but I wanted to focus on some more unusual and particularly healthy Japanese flavours – ‘natto’ (fermented soy beans, rich in vitamin K) and ‘umeboshi’ (pickled plum paste), both of which taste so delicious with the noodles!
I hope you enjoy making my Valentine’s Day inspired dish below 🙂
What you will need:
- 180-200g pink or plum infused soba noodles (these are seasonal and can be purchased in many Japanese/Korean shops or online)
- A heart shaped mould – if you can’t find one, you can shape the noodles with your hands using cling film
- One packet of natto (readily available in any Japanese shop)
- 1/2 an avocado
- 3 baby aubergine
- 2 tbsp. umeboshi (my favourite is by Clearspring http://www.clearspring.co.uk/search?q=umeboshi+paste)
- 1 tsp white miso paste
- A small slice of lemon
- 1 tbsp. white sesame seeds
- 1 tbsp. black sesame seeds
- (Optional) paper stamp cutters and 1/4 sheet of seaweed (nori)
- Bring 2 litres of water to the boil, then add the soba noodles. Allow them to simmer for 4-5 minutes
- Strain the noodles, wash thoroughly with cold water and leave them to dry
- Cut the baby aubergine into halves, score them gently with a knife and cook in the oven at 150 degrees Celsius for 15 minutes
- Use a spoon to spread the miso paste on top of every aubergine half evenly and put them back in the oven for a further 2-4 minutes
- Place your mould (or cling film) on a serving dish and carefully arrange the noodles
- Spread 1/3 of the umeboshi paste on top of the noodles
- Thinly slice the avocado and stack these delicately on top of each other while the mould holds the noodles in place
- Repeat the process of arranging the noodles in the mould and place the natto on top NB natto is very slimy! It will need to be stirred with a fork a good few times!
- For your last mould, carefully arrange the aubergines, cutting them into different sizes so that they fit well
- Time to decorate!! Scatter the white sesame seeds over the aubergine and avocado, the black seeds over the natto and place a small slice of lemon on the avocado
- If you have paper stamp cutters, cut into the seaweed sheet as you would paper and use them to decorate with!
Join me on Valentine’s Day to make Valentines themed sushi, you can book directly via the Funzing site by clicking here