To Make
Once the sushi rice is cooked, add the sushi seasoning and mix, then put into a bowl.
In the meanwhile, thinly slice the salmon sashimi then add 2 tsp of the sushi soy sauce and mix, then put onto the sushi rice.
Pan toast the breadcrumbs and white sesame seed, then sprinkle onto the salmon rice bowl and add the chopped spring onion.
Place the poached egg onto the salmon rice bowl and serve with extra soy sauce and wasabi paste.
Rice
Thai Red Curry chicken
To Cook
Heat oil in saucepan and add onion, garlic and ginger and cook for 2 mins or until soft.
Add carrot, capsicum and cook for 10 mins.
Add curry paste, coconut cream, fish sauce, brown sugar and kaffir lime leaves.
Chop chicken thighs and add.
Cook for 30 mins stirring occasionally.
To Serve
Serve on rice and add peanuts, fried shallots, chilli, coriander and a wedge of lime. Enjoy!
Slow Cooked Red Curry
To Cook
In a slow cooker, place 3 tbsp of red curry paste with 1 tbsp of oil.
Dice and add in the chuck steak along with the coconut milk.
Leave to cook for 2 hrs.
Dice and add in the sweet potato, eggplant and zucchini.
Add peanut paste, fish sauce, palm sugar and cook for another 2 hrs. Add snow peas.
Serve with boiled rice.
Tom Kha Gai (Coconut Soup)
To Cook
Add coconut oil to heated pan. After 30 secs, add red curry paste, chilli and garlic.
Cook on medium heat for approximately 1 min.
Add chicken pieces and cook for approximately 2-3 mins. Chicken should not be fully cooked through.
In a separate saucepan, begin to boil water for the rice.
Add stock, lemongrass, basil, salt, galangal and kaffir lime leaves to soup mixture and bring to the boil. Once boiling, reduce heat and simmer for 10 mins.
Add rice to boiling water and cook for 10 mins or until ready.
After 10 mins, add coconut milk, sugar and fish sauce to soup mix and bring to the boil.
Add mushrooms and capsicum to soup mix and cook on medium heat till mushrooms and capsicum become tender but not soft.
To Serve
Remove rice from heat, strain and distribute 4 even portions.
Remove lemongrass and galangal from Tom Kha Gai Soup and pour over rice portions.
Add spring onions and/or coriander to garnish. Enjoy!
Korean Vegetarian Rice Bowl (Bibimbap)
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Saute zucchini as above but add a pinch of minced garlic and some green onions. Season with salt.
Saute shiitake mushrooms as above and season lightly with soy sauce and sesame oil.
Saute enoki mushrooms and lightly season with salt.
To Serve
In a bowl, place 1 cup of piping hot cooked rice. Arrange vegetables and tofu on the rice, to line the side of the bowl. Keep the centre of the rice clear to place the egg yolk.
Crack an egg and separate the yolk. Gently place the yolk on the piping hot rice in the centre of the bowl.
Drizzle some sesame oil and garnish with sesame seeds and remaining spring onions.
Serve with Ottogi Gochujang for individual taste.
Repeat for another 3 servings.
Mix in the egg yolk and Ottogi Gochujang with rice and toppings before eating.
Cooked Rice Omelette (Kai Phra Athit)
To Cook
Put steamed rice and eggs in a bowl. Add seasoning sauce, fish sauce, soy sauce, a pinch of pepper and mix to combine.
Heat a dry non-stick frying pan over medium heat, then add rice egg mix and cook until crispy outside – soft inside; it should be an omelette. Transfer to a serving plate.
Riceberry Hot Smoked Salmon Salad
To Prep
Place the cooked riceberry and oil in a bowl. Add all ingredients and mix well. Adjust taste with salt and pepper. Ready to serve.
Spam Sushi (Spam Musubi)
To Prep
Remove spam from can and wash the can. Let dry.
Slice the spam about 1cm thick.
In a medium bowl, mix the soy sauce, oyster sauce and sugar together. Stir until sugar is dissolved.
Place all sliced spam into the bowl, coat them evenly and marinate for 30 mins.
Cut some nori sheets into strips and some into the size of the spam.
To Cook
In a pan, place all the marinated spam in, pan fry on medium heat until the spam is evenly browned and slightly crispy on each side. Remove from heat and set aside.
To Assemble
Place cling wrap into the clean can, make sure there are excess cling wrap from the top of can to hold later.
Stuff sushi rice into the can, about 1-2cm thick (adjust to taste). Make the rice compact and remove by taking the cling wrap out, to keep the rice in shape.
Remove rice from cling wrap and place onto a span-sized nori sheet. Then place the spam onto the rice and wrap with a nori strip.
Repeat the steps for the rest and serve immediately.
Tip
Be creative and have different sizes of nori strips, or wrap it like sushi. Adjust your rice to spam ratio to your preference.
Thai Pork Congee
To Prep
Combine the mince pork with marinate ingredients. Mix well and set aside.
To Cook
In a blender, combine the cooked rice and half of the chicken stock. Blend it to your desired consistency but not until puree.
Pour the blended rice into a pot and add the remaining stock, soy sauce and fish sauce.
Simmer the rice for 10-20 mins, depending on how soft and smooth or thick you want the texture to be.
Remember to stir frequently to avoid the base getting burn.
While the rice is simmering, add the minced pork bit by bit, continue to stir until pork mince is cooked.
Taste and adjust seasoning if needed.
Scoop the hot congee into a bowl, crack an egg into it and sprinkle with chopped spring onion. Serve immediately.
Tip
Make sure the egg is mixed with boiling-hot congee to cook it.
Thai Rice Soup with Prawns (Khao Tom Goong)
To Prep
In a pester and mortar, pound white peppercorns until fine, add garlic and coriander stems and grind until fine. Add half of the paste to the chunky prawns to mix and marinate.
To Cook
In a pan, add oil to saute the prawns chunks until cooked through. Deglaze the pan with some of the stock until all the paste is unstuck, remove and set aside.
In the same pan, add oil the sear the whole prawns until brown and cooked through.
In a pot, bring the stock to boil, add the remaining paste and let it simmer for 2 mins.
Season the stock with fish sauce and soy sauce. Taste and adjust to suit your taste.
Before serving, bring the broth to boil then add the cooked rice and prawns chunks and simmer for 2 mins.
Dish to a bowl and top with whole prawns and fried garlic. Garnish with coriander and serve immediately.
Thai Chicken Congee
To Prep
Boil water in a small pot. Add salt then blanch the chicken until cook through. Drain the chicken and let it cool. Once cool, shred the chicken then set aside.
To Cook
In a blender, combine the cooked rice and half of the chicken stock. Blend it to your desired consistency but not until puree.
Pour the blended rice into a pot and add the remaining stock, soy sauce and fish sauce.
Simmer the rice for 10-20 mins, depending on how soft and smooth or thick you want the texture to be.
Remember to stir frequently to avoid the base getting burn.
While the rice is simmering, add the shredded chicken.
Taste and adjust seasoning if needed.
Scoop the hot congee into a bowl, crack an egg into it and sprinkle with chopped spring onion. Serve immediately.
Tip
Make sure the egg is mixed with boiling-hot congee to cook it.
Egg on Rice (Tamago Kake Gohan)
To Prep
Place hot rice in a bowl, then crack the egg on the rice. Pour soy sauce on egg and serve immediately.
Start by poking the egg yolk with chopsticks and mix egg and rice thoroughly. Add toppings if desired and enjoy.
Caution
Remember to check if the raw eggs in your country are safe to be consumed!