Somen Noodle Sushi

I know, noodle sushi sounds crazy. I thought the same thing when I saw it on a show about somen noodles. After all, I always thought rice was a pretty essential ingredient in sushi. But after watching a bunch of noodles float down a tiny river for people to grab (see video), I thought I'd give it a shot. River noodles can only make things better.

The soft noodles made for delicious sushi, and cooking them took a fraction of the time and effort it takes to make rice. The whole process was much easier. I will definitely be doing this again, especially when I feel like having sushi and don't have time or energy to worry about rice.

4 servings somen noodles

1/4 cup rice rice vinegar

2 Tbsp sugar

1/2 lb raw salmon filet

1/4 cup mayonnaise

1 cucumber, peeled

Green onion

1 lemon

1/4 lb cream cheese

1 package sushi nori (seaweed sheet)

Boil 2 quarts of water in a large pot. When the water has reached a rapid boil, add the somen noodles.

Return to a boil and cook about three minutes, stirring occasionally.

Drain and rinse with cold water. Drain well.

If you want to give the noodles a taste similar to sushi rice, add 1/4 cup rice wine vinegar and 2 Tbsp of sugar. Note, this step isn't really necessary. The noodles are delicious all on their own.

Slice the salmon into thin strips. For the small pieces that don't make the cut, mix with 1/4 cup mayo and a little cream cheese. Add sriracha if you like it spicy.

Peel cucumber and cut into matchstick size pieces or long strips

Cut cream cheese into long, thin pieces

Slice green onions into long, thin pieces

Slice the lemon into paper thin slices, leaving the peel on.

Wrap your sushi mat in plastic wrap so the sushi won't stick and the mat will stay clean. Place a sheet of nori on the mat, shiny side down.

Lay somen noodles in a line near the bottom of the nori.

Add salmon or crab, cream cheese, cucumber, green onion, and any sauce you'd like.

Once you've added all the ingredients you want, roll the sushi, starting at the bottom. Use the mat to help shape the roll as you go.

If you'd like, add thin-sliced lemon to the top of the roll before slicing.

Dip the edge of a sharp knife in water and slice the roll into pieces, being careful not to squish the roll as you do.

Drizzle your favorite Asian sauce over the top of the sushi, pull out the soy sauce and wasabi, and enjoy!