Ingredients:

• 1 ½ cups sushi rice
• ½ tsp salt
• 3 Tbsp sushi vinegar
• 4 sheets nori
• 1 bamboo sushi mat
• 160g can Wattie's Chicken with Lite Mayo
• 1 avocado, halved, stoned, peeled and chopped
• 1 small carrot, cut into thin strips
• wasabi, pickled ginger, and soy sauce to serve 

Preparation:

1. Put rice in a sieve and wash thoroughly under cold water .Place in a saucepan with 2½ cups of cold water and ½ teaspoon of salt. Bring to the boil. Cover and simmer for 12 minutes. Remove from the heat and stand for 10 minutes with the lid on. Carefully stir through the sushi vinegar and transfer to a tray to cool.
2. Place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with a 2cm strip free of rice.
3. Place Wattie’s Chicken with Lite Mayo down the centre of the rice and arrange avocado and carrot strips on top.
4. Using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filling. Wrap in cling film and chill for 30 minutes. Repeat with the remaining ingredients.
5. Slice and serve with wasabi, pickled ginger and soy sauce.

 
 

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Teriyaki Salmon

Although there are many “Teriyaki Salmon” recipes available on the Internet, I noticed most of the recipes are quite different from how the Japanese make it at home.  Here are the main differences.
No Teriyaki Sauce Bottle
In Japan, we do not have bottled “teriyaki sauce” like the ones you can find in grocery stores here in the U.S.  We always make teriyaki sauce for each recipe at home, and every family makes it slightly differently based on their preference and ingredients that they are using.  See more about authentic teriyaki sauce in next section.
No Need To Marinate
One of the important essences in Japanese cuisine is to bring out the original flavor of the ingredients through cooking. We don’t want to overwhelm the main ingredient(s) with spices and seasonings (except for some dishes, of course). For this recipe, we use sliced salmon fillet and it is very delicate. Therefore, we don’t want to marinate the salmon with teriyaki sauce before cooking.
No Oven Cooking
I believe there are three reasons why we don’t use the oven for cooking teriyaki salmon.

1. It’s not common to use an oven for Japanese cooking, especially when it comes to traditional recipes.
2. Older Japanese kitchen doesn’t have an oven, but most of the newly built homes come with an oven in the kitchen as many homemakers bake bread and baked goods at home in past 10-15 years.
3. In Japan most salmon is cut thinly diagonally, therefore cooking time is fast and we don’t need to put it in the oven to cook for a long time.

No Thick Cut of Salmon
In Japan, salmon fillet is sliced differently than in the US. Japanese fillets are cut diagonally and sliced thinner (about ½ to ¾ inch thickness) compared to American or western cut. If you buy salmon as a whole fish, you can fillet it the Japanese way.  It will cook faster and also absorb flavors quickly.

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Soba noodles are available in Japanese food stores, whole food stores, and some supermarkets. You can add any vegetables to this dish that you enjoy or have on hand."

 

 

 

 

Ingredients:

• 1/2 cup sesame seeds
• 8 ounces dried soba noodles
• 2 tablespoons balsamic vinegar
• 1 tablespoon white sugar
• 2 1/2 tablespoons soy sauce

• 1 clove garlic, minced
• 1 teaspoon dark sesame oil
• 5 green onions, chopped
• 3 cups broccoli florets
• Add all ingredients to list

Preparation:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
3. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.
4. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

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Tokoroten

A firm clear noodle made with seaweed that's usually served cool in summer topped with ingredients such as soy sauce and nori. It's generally not sweet but is often considered a dessert.

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Monjayaki

Tokyo's answer to the Okonomiyaki savory pancakes of Osaka and Hiroshima. The primary difference is that Monjayaki uses a more liquid dough resulting in a thinner and crispier pancake.

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Yakizakana

Yakizakana is a catch-all term for Japanese style grilled fish that's often served whole. Although Japan is best known for raw fish, Yakizakana is a far more common dish than sushi in the lives of most people in Japan. It's an extremely popular breakfast food and also makes regular appearances at lunch and dinner. Yakizakana can be a somewhat challenging dish as it takes a bit of practice to eat an entire fish with chopsticks.

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Kakuni

Kakuni is thick cut pork belly simmered in dashi, soy sauce, mirin, sugar and sake. A specialty of Nagasaki but popular throughout Japan. Served with Karashi hot mustard on the side.

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Zosui

Zosui is sometimes referred to as Japanese risotto. It's a thick Japanese rice soup with vegetables, seafood or meat. Zosui is traditionally a way to use up leftover soup after a Japanese hot pot.

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Kiritanpo

Kiritanpo are essentially a way to bbq rice. Rice is cooked, mashed and formed into cylinders at the ends of cooking sticks. This can be cooked over an open fire or bbq. Kiritanpo is a specialty of Akita Prefecture in northern Japan.

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Hosomaki

Hosomaki are thinly rolled sushi that usually have nori on the outside and a single ingredient on the inside.

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Yakisoba Pan

Japan has invented plenty of strange sandwiches. Perhaps the best example is Yakisoba-pan. It's essentially fried ramen-like noodles in bread often with beni shoga on top.

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Chikuwa

Chikuwa are fish sausages with a characteristic hole in the center. The word can be translated "bamboo ring" in reference to their shape. Ingredients include fish paste, salt, sugar, starch and MSG. Chikuwa are often deep fried as a snack or included in noodles or stews. They can also be grilled on a stick over an open fire or bbq.

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