Category: Appetizer

Teriyaki Chicken Sushi

Light: Teriyaki Chicken Sushi

INGREDIENTS

  • Rice: 1 1/2 C Short Grain Rice, uncooked
  • Water
  • 1/3 C Rice Vinegar
  • 1 Tbsp White Sugar
  • 1 Tsp Salt
  • Marinade: 1/2 C gluten free Soy Sauce
  • 2 Tbsp Brown Sugar
  • 1 1/2 Tsp Ginger, minced
  • 1 Tbsp Garlic Oil
  • 3 Tbsp Mirin
  • Sushi Roll: 1 Chicken Breast, sliced
  • 1 Capsicum, deseeded and sliced
  • 100g Cucumber, sliced
  • 1 Avocado, deseeded and sliced
  • Lettuce, a handful
  • 4x Seaweed sheets
  • Water

INSTRUCTIONS

  1. Add the soy sauce, brown sugar, ginger, garlic oil, and mirin to a bowl and combine well. Add the chicken breast to the bowl and mix, ensuring that the marinade covers the chicken.
  2. Cover the bowl and marinate the chicken for a minimum of 5 minutes, ideally a few hours.
  3. Wash your rice then add to rice cooker along with water (enough that it covers the rice plus the length of your finger tip) and turn on.
  4. Once rice has cooked, turn the rice cooker off. Add the rice vinegar, sugar, and salt to the rice and stir through until absorbed. Leave to cool.
  5. Heat a pan to a medium-high heat, and add the chicken. Cook through, flipping over half way through to cool both sides.
  6. Lay a seaweed sheet on top of a sushi rolling mat. Place a quarter of the cooled rice on top, and spread over the entire sheet, leaving only a 1-2cm strip across the length at the far end of the sheet.
  7. At the end closest to you, make a line across the length of each ingredient – teriyaki chicken, lettuce, capsicum, cucumber, avocado.
  8. Wet all of the lengthways seaweed strip with water.
  9. Using the rolling mat, tuck in the ingredients and roll tightly. The wet seaweed strip will glue the roll together.
  10. Place the roll onto a chopping board, and using a sharp knife, cut the sushi roll into pieces.
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Guacamole

Creamy and Fresh: Guacamole

INGREDIENTS

  • 2 Avocados
  • 1 Tomato, large, diced
  • 1 Lime, juiced
  • 1 Tsp Salt
  • Coriander, bunch, roughly chopped
  • 1/2 Jalapeno, diced into small pieces OR 1/2 Tsp Chilli Powder, both optional (more if you like it spicier)

INSTRUCTIONS

  1. Cut avocado in half, remove pip, and remove skin from the flesh.
  2. Add avocado flesh to a bowl, and mash with a fork.
  3. Add diced tomato, lime juice, salt, and chopped coriander, and jalapeno/chilli if using. Mix to combine.
  4. Serve immediately or refrigerate until ready.

SERVE WITH

Burritos, nachos, tacos, or GF corn chips.

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Nuoc Cham – Vietnamese Dipping Sauce

Flavour Kick: Nuoc Cham – Vietnamese Dipping Sauce

For use with Vietnamese Prawn Rice Rolls

INGREDIENTS

  • 1/4 C Fish Sauce
  • 1/4 C Sugar
  • 1/3 C Water
  • 2 Tbsp Lemon or Lime Juice
  • 2 Tsp Rice Wine Vinegar
  • 1 Tbsp Garlic Oil
  • 1/4 – 1/2 Tsp Red Chilli Flakes, to taste

INSTRUCTIONS

  1. Mix all ingredients together in a bowl.
  2. Serve.
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Coctel de Camarones (Shrimp Cocktail)

Knockout: Coctel de Camarones (Shrimp Cocktail)

INGREDIENTS

  • 600g Shrimp, peeled and deveined
  • 2 Limes, juiced
  • 2 Tomatoes, deseeded and diced
  • 1/2 of a Cucumber
  • 2 Avocados, pitted and diced
  • Coriander, lightly chopped
  • 1/2C Ketchup
  • 2/3C Tomato Juice (alternatively, add more ketchup and more shrimp cooking juice)
  • 2 Jalapeno Peppers, seeded and chopped
  • Salt and Pepper, to taste
  • 1C Shrimp cooking liquid

INSTRUCTIONS

  1. Bring salted water to a boil in a pot. Add shrimp and cook through (shrimp will change from grey to pink), about 2-3 minutes.
  2. Ensuring you reserve the liquid for later use, drain the shrimp.
  3. Chill shrimp and reserved liquid in the fridge until cool. This may take up to an hour.
  4. Once chilled, combine shrimp, tomatoes, cucumber, jalapeno, coriander, and lime juice into a bowl. Then add ketchup, reserve shrimp cooking liquid, and tomato juice. Stir to combine. Add avocados, salt, and pepper before giving it another gentle stir to combine.
  5. Refrigerate for 10 minutes, then ladle into cocktail glasses and serve.

SERVE WITH

GF corn chips & hot sauce for extra kick.

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