This is a great hand-held sushi alternative. You can stuff it with whatever vegetables or protein that you like. In this recipe I made a vegetarian version and a canned tuna version, but you can use traditional sushi fillings such as raw tuna or salmon, or other meat including chicken, shrimp, ham slices and so on. As an alternative to sushi rice you can also use black rice. You can serve with pickled ginger, wasabi, soy sauce, or chilli mayonnaise.
A great vegetarian rice recipe ready in less than 30 minutes. The sauce adds a spicy kick. This is a very flexible dish, and you can add or change the vegetables as you prefer!
A versatile dish, great as a side to Asian dishes, and as great as a main by itself.
Ingredients:
Serves 4 (sides)
1 1/2 cups rice, cooked
2 carrots, sliced thinly
1 red pepper, chopped
1 onion, chopped
1 clove garlic, chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 egg
1/2 cup peas
1 tsp cayenne pepper
salt
pepper
1 tsp garlic powder
1 tsp paprika
Directions: Heat some olive oil in a large pan or wok. Fry the garlic and onion until golden, then add the carrots and red pepper and cook for 7-8 minutes, until the carrot has softened. Add the peas, together with the soy and oyster sauce, and cook for about 4 minutes. Add the rice and leave to heat through. Remove the rice mixture from the pan and set aside. Scramble the egg in the pan, then put back the rice mixture. Mix well and serve.
This is the more-or-less generic recipe for rice salad. I usually throw in whatever I find in the kitchen, but the following are the staple ingredients :)
Ingredients:
Serves 4
2 cups rice
1/2 cucumber, diced
2 medium sized tomatoes, diced
1 large tin (200g) tuna
1 red pepper, diced
1/2 cup pickled onions, diced
2 tbsp sun-dried tomatoes, chopped
1 small can (150g) corn
1 cup olives, halved
1/2 cup capers
3 tbsp mayonaise
1 tsp mustard
1 tbsp tomato paste
salt
pepper
Directions: Cook rice as directions on packet. Drain and leave to cool, or rinse well with cold water. Mix all the ingredients together with the rice.
