Directions

To Prep

1. Julienne carrots. Cut cucumber in half lengthwise and cut again in half. Remove seeds with a knife.
2. Cook soba noodles as instructed. Rinse under cold water and drain. Mix rice wine vinegar, caster sugar, and salt in a small bowl, and sprinkle over soba. Drain well.

To Make Tamagoyaki (Japanese egg omelete)

1. Beat eggs in a bowl. Add sugar and salt and mix well. Heat a non-stick frying pan (18cm or smaller) over medium heat.
2. Slightly oil the pan and pour 1/3 of the egg mixture in. Quickly move the pan so that the mixture coats the entire surface.
3. Once the egg has cooked slightly, roll it into a log shape from one side to another using spatula.
4. Pour the rest of mixture, and repeat the process to make a small roll of Tamagoyaki. Cool and cut lengthwise (similar to the size of the cucumber sticks).

To Make the Soba Sushi Rolls

1. Place one sheet of nori on a bamboo sushi mat. Evenly spread half of the soba noodles on the nori sheet, leaving a 2cm space at the top. Arrange the cucumber, carrot, and tamagoyaki. Roll up the nori sheet tightly using the bamboo mat. Repeat with the other sheet of nori to make another roll.
2. Cut each roll into 2cm pieces using a very sharp knife. Serve with soba dipping sauce.