Start to finish: 30 minutes
Servings: 6 pieces
3-ounce package instant ramen noodles, seasoning packet discarded
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
Wasabi paste or powder, to taste
3 sheets sushi nori seaweed, each cut in half
1 carrot, cut into thin matchsticks
1/2 small cucumber, peeled, seeded and cut into thin strips
2 scallions, ends trimmed, cut into 2-inch lengths
Bring a small saucepan of water to a boil. Add the ramen noodles and cook until just tender, about 2 minutes. Drain and set aside to cool for about 10 minutes. Every few minutes, toss with a fork to prevent excessive sticking.
Divide the noodles into six portions.
Meanwhile, to prepare the dipping sauce in a small bowl mix the soy sauce, rice vinegar and wasabi paste. Set aside.
One at a time, carefully roll each half sheet of nori into a cone. Dip a finger in water and rub it along the far edge of the nori and press it against the cone. The wet edge helps seal the cone. You may need to do this several times to get it to stick.
Place one portion of the noodles in the cone, then add strips of carrot, cucumber and scallions. Finish by placing 1 shrimp in each cone, then arrange on a serving plate. Serve with the wasabi dipping sauce.