By J.M. Hirsch

AP Food Editor

If you don't happen to live near one of the new gourmet ramen noodle shops popping up in the U.S., you still can enjoy gussied up versions of this inexpensive dorm room staple.

Take your bargain package of ramen noodles upscale with this simple sushi-style recipe.

Any thinly sliced vegetables, raw or lightly steamed, could be substituted.

Nori seaweed sheets are widely available in the Asian sections of large grocers.

Ramen Noodle Sushi

Makes 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

6 cooked shrimp, tails and shells removed

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.

Ramen Noodle Salad

Servings: 6

3 tablespoons toasted sesame or peanut oil

2 tablespoons seasoned rice vinegar

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons canola oil

Pinch red pepper flakes

3-ounce package instant ramen noodles, seasoning packet discarded, noodles broken into small pieces

2 tablespoons sesame seeds

10-ounce bag baby spinach greens

1 bunch scallions, finely chopped

1 green apple, cored and cut into matchsticks

1/4 cup dried cranberries

To make the dressing, in a small bowl whisk together the sesame oil, rice vinegar, honey and soy sauce. Set aside.

In a medium skillet over medium heat, combine the canola oil and red pepper flakes.

Heat for 30 seconds, then add the noodles and sesame seeds.

Cook, stirring constantly, until golden, about 8 minutes.

Transfer the noodle mixture to a large bowl and let cool 10 minutes.

Add the spinach, scallions and apple slices, then drizzle with dressing and toss to coat.

Top with dried cranberries.