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Meal Type

Cuisine

Somen Cone Sushi

Featured in the Honolulu Star-Bulletin on March 15, 2006.

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Ingredients:

Somen Cone Sushi

  • 1 package (8 ounces) somen (fine Japanese wheat flour noodles)
  • 1/2 to 3/4 block (7 ounce size) kamaboko (Japanese steamed fishcake), thinly sliced
  • 1/2 pound ocean salad
  • 3 packages (3.88 ounces each, 8 pieces in a package) aburage (Japanese deep fried tofu)

Dressing:

  • 2 tablespoons sugar
  • 3 tablespoons Japanese rice vinegar
  • 3 to 4 tablespoons vegetable oil
  • 1/2 teaspoon salt

Directions:

  1. Prepare somen as directed on the package.
  2. Drain well.
  3. Place dressing ingredients in a glass jar; close and shake vigorously.
  4. Toss dressing with somen, kamaboko and ocean salad.
  5. Squeeze excess moisture out of aburage and fill with somen mixture.

Makes 24 cone sushi.

Approximate nutrient analysis per cone sushi:
120 calories, 6 g fat, 1 g saturated fat, 5 mg cholesterol, 340 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein

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