soba sushi

Another potluck winner from my friend C2, who evolved and improved on the original somen version. Somen can tend to get gummy, while soba keeps its texture a little better, especially in the unlikely event that there are leftovers.

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20 pieces of inari aburage. 
Aburage are pouches of fried tofu. Get the pre-seasoned ones.
3 bundles of soba
Sesame oil
About 3/4 cup of wakame salad.
This is the bright green seaweed salad, available at most Japanese grocery stores.

Dressing
1 1/2T Japanese rice vinegar
1 1/2T mirin
2T sugar

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Pre-heat the aburage in its pouches according to the directions. Take them out, open them carefully and let them cool. They will be very hot.

Meanwhile, cook the soba and cool it. Add a teeny bit of sesame oil so the noodles don't stick together. Combine dressing ingredients and mix well.  Add to noodles and toss. You do not need to add oil because because the aburage has a bit of oil in it. Add wakame salad to soba and mix well. 

By now the aburage should be cooler. Squeeze them out and stuff ingredients in to form little 'footballs'.

Serve "upside down" (wakame soba salad will be showing). 

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