Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Noodle Su"shi"

Share:

Home Cooking

Noodle Su"shi"

Richard 16 | Jun 9, 2009 09:08 PM

I have, in the past, experimented with noodles instead of rice; soba or somen. In order to get them to stick I did not rinse the noodles after cooking. So far temaki has been the most presentable for soba and chirashi for somen.

Has anyone here used noodles in this way?

Want to stay up to date with this post?

Recommended From Chowhound