8 oz. soba, cooked
4 to 5 sheets of nori, toasted
4 to 5 scallions, roots and hard white bases removed
2 Tbsps tan sesame seeds, roasted
4 slices firm style tofu, 1/4 to 1/2 inch thick, deep-fried
Slice the deep-fried tofu in 1/4-1/2 inch thick strips and place on a plate.
Place a bamboo sushi mat on your cutting board. Place a sheet of nori on the mat with the smooth shiny side down.
Divide the cooked soba into 4 to 5 bunches. Spread one bunch of soba evenly across the width of the nori, so that it is about 1/4 inch thick on the sheet. Leave 2 inches of the upper end of the nori uncovered. Leave 1 inch at the lower end, closest to you, uncovered. Use a knife to trim any noodles that may be hanging over the edges.
Place 1/4 of the tofu strips end to end in a straight line across the width of the center of the soba. Place a raw scallion on top of the tofu strips. Sprinkle a few sesame seeds over the tofu and scallion.
Use the bamboo mat to roll the nori and soba into a log-shaped roll. Stop rolling when you get to the uncovered area at the far end of the nori. Moisten the area with a little cold water and continue rolling.
You should now have a log- or cylinder-shaped roll. Wrap the mat completely around the roll and gently squeeze to seal the nori together. Remove the roll from the mat and place it on the cutting board.
Repeat until all ingredients have been used. You should now have 4 to 5 rolls.
Slice each roll in half, making 2 equal-sized pieces. Then slice each half in half and each quarter in half, so that you have 8 equal-sized pieces of soba hand-rolled sushi.
Repeat until all the rolls have been sliced. You should now have 32 to 40 pieces of soba sushi. Arrange the sushi on a serving platter with the soba ends facing up. Dip the sushi in the dip sauce as you eat.
Michio and Aveline Kushi