Published: by Absolutely Recipes, in the Salad recipes category.

Udon noodle salad with teriyaki tofu Recipe.

Ingredients:

2 Packs udon noodles
2 TBSP peanut oil
2 Cups small shiitake mushrooms
2 TSP grated ginger
2 TBSP tamari
1 TBSP mirin
2 TBSP honey
1 TSP Indonesian chilli paste
1 LB medium-firm tofu, cut into 1/4" thick slices
1 Cup arugula
1 Cup sugar snap peas, blanched, split
1 TBSP sesame seeds, toasted

Recipe Instructions:

Bring 700ml of water to the boil in a heavy-based saucepan.
Add the rice, stir well and bring back to the boil over medium-high heat.
Cover tightly, reduce the heat to the lowest possible heat and simmer for 15 minutes or until tender.

Remove the saucepan from the heat and, using a fork, lightly fluff the rice out of the pan into a large bowl.
Toss the rice with the rice vinegar, fine sugar and 1/2 TSP of salt until the rice is well-coated.


When cool enough to handle, pat the rice into a 28cm x 30cm non-stick baking tray or, if you're using a normal baking tray, line it with plastic wrap.
Press the rice down firmly and leave to cool.
Cover with plastic wrap and refrigerate until needed.


Cut the rice lengthways into two equal pieces while in the tray.
Using a palette knife, carefully lift out one half of the rice and set aside.


Cover the rice remaining in the tray with a thin layer of mayonnaise, then top with the slices of smoked salmon.
Place the reserved layer of rice on top and press down gently.
Using a sharp knife, cut the smoked salmon and rice into small squares.
Alternatively, you can use a sharp 3cm-diameter pastry cutter to make rounds.


Top each piece of sushi with some salmon roe and sprinkle with the black sesame seeds.

Serve smoked salmon sushi with wasabi and soy sauce.

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