Vegetarian sushi

1kg uncooked rice
150ml sushi rice vinegar OR 1 cup rice wine vinegar+1/4 cup mirin+1/4 cup sugar
1 packet dried nori sheets
1 avocado cut into strips
1 cucumber, peeled and cut into strips (pips removed)
1 carrot, peeled and grated
Egg omlette cut into strips
Japanese mayonnaise or  whole egg mayo
Sesame seeds, toasted

Cook rice in rice cooker. Whilst still hot spread on a large tray.  Pour over seasoning and mix thoroughly.  Let cool to room temperature. Place a sheet of nori (shiny side down) on a bamboo sushi mat. Using moist fingers,
press approximately 1 cup of prepared sushi rice evenly over the seaweed, leaving a 2cm strip at the top.  In a horizontal row, near the bottom of the rice, place veggies,  mayo and sesame seeds.  Roll up in sushi mat,  pressing down, so that a compact roll results.  Cut into 8 pieces and repeat with rest of rice.

Vietnamese rice paper rolls

1 packet rice paper rolls
Rice vermicelli noodles, cooked and drained well
Grated carrot
Ribbons of cucumber
Vietnamese mint
Snowpeas, cut into fine strips
Sweet chilli sauce for dipping

Fill a large bowl with warm water. Immerse 1 rice paper roll into the warm water and let it soak for a few seconds until it is soft and ready to use. Place onto a clean tea towel. Place the veggies in a row about one third of the way from the bottom. Leave a little room at both sides to seal. Fold the bottom over the filling twice and then
tuck in the edges. Continue to roll until you have a firm roll. Repeat with the rest of the ingredients. Serve with sweet chilli sauce.

Simple salad with a Japanese dressing


2 Cos lettuces, shredded
2 cucumbers, finely sliced
4 carrots, grated

2 tablespoons mirin
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons chopped onion
1 tablespoon mustard
2 teaspoons grated ginger
1 small carrot, peeled and chopped
Toasted sesame seeds to garnish

Place all salad ingredients into a bowl. Place all dressing ingredients into a blender and blend until smoothe. Pour over salad and toss well. Garnish with sesame seeds.

Mini  Japanese pancakes

1 cup flour
½ cup cold water
1 teaspoon soy sauce
2 eggs, lightly beaten
salt to taste
2 spring onions, finely chopped
1 large carrot, grated
2 cups finely shredded Chinese cabbage (1/8 wombok)
1 tablespoon sunflower oil
2 tablespoons whole egg mayonnaise (or Japanese mayo)
3 teaspoons sweet chilli sauce
3 teaspoons soy sauce

In a bowl mix flour, water and soy sauce.  Add eggs and salt.  Mix thoroughly with a whisk until batter is smooth.  Add spring onions, carrot and cabbage.  Mix until vegies are well coated with batter.Heat oil in a large fry pan. Place spoonfuls of mixture into oil and flatten slightly with back of
spoon. Cook for 2 minutes on each side or until golden. Drain on paper towel. Whisk sauce ingredients and drizzle over pancakes.

Mini cheese and vegie matzo muffins

1 cup matzo meal (fine)
1/2 teaspoon baking powder
1 cup grated cheese
2 eggs, lightly beaten
¼ cup olive oil
1/3 cup milk
3 stalks silverbeet (stalks removed), chopped finely
¼ cup grated carrot
¼ cup grated zucchini
2 tablespoons chopped  leek

Preheat oven to 180.

In a bowl combine matzo meal, baking powder and cheese. Add all the veggies and stir. In another bowl combine egg, olive oil and milk. Mix well. Pour wet mixture over dry mixture and stir to combine. Roll mixture with hands to form walnut sized balls. Bake for 10-15 mins until golden.