Japanese Vegi Sushi Rolls:
Ingredients
250ml/8¾fl oz sushi rice, measured by volume
2-3 tbsp Japanese rice vinegar or sushi vinegar
pinch of salt
1 tbsp mirin (Japanese sweet rice wine) (optional)
3-4 sheets nori seaweed
¼ firm ripe avocado, halved, pitted and cut lengthways into thin strips and brushed lightly with lemon juice
10cm/4in cucumber, de-seeded and cut into long thin strips
½ red pepper, de-seeded and cut into thin strips
toasted sesame seeds
To serve
Japanese soy sauce
wasabi paste (hot green horseradish)
pink pickled ginger

You will also need a sushi rolling mat or heavy-duty foil.

Method
1. Put the rice in a sieve and wash well under cold running water until the water is clear. Drain, let stand for at least 30 minutes, then transfer to a heavy-based saucepan.
2. Pour in enough water to cover the rice by 2cm (¾in). Cover with a lid and bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is absorbed. Remove the lid, cover the pan with a clean tea towel and replace the lid. Let rest for 10 minutes.
3. Transfer the cooked rice to a large non-metal bowl. (A brown skin may have formed around the pan – simply scrape the rice away from it.) Add the vinegar, salt and mirin, if using, and mix. For perfect sticky rice, stand the bowl near an electric fan, stirring the rice until cooled.
4. To make the sushi rolls, toast the nori over a very low gas flame or electric hotplate for a few seconds until crisp, then put, shiny side down, on the mat or foil. Using wet fingers, put a handful of rice in the centre of the nori and spread it over the top, leaving a 2cm (¾in) band uncovered nearest to you. Using the back of your finger, press a shallow groove down the middle of the rice.
5. Lay 1-2 strips of the avocado, cucumber and pepper in the groove (do not overfill or you will have difficulty rolling up the sushi). Lightly sprinkle with the toasted sesame seeds.
6. Roll the mat or foil, starting from the front edge and rolling away from you, so that the rice and filling are enclosed in the nori if it doesn’t stick once rolled. Remove the rolled sushi and put, join side down, in a flat container while you make the remaining rolls in the same way.
7. Using a sharp knife dipped in hot water,trim and discard the ends, then cut the roll into 1cm (½in) thick pieces. Serve with soy sauce, pink pickled ginger and wasabi. The sushi can be made several hours in advance, left whole, wrapped in cling film and left in a cool place until needed, but do eat on the day of making.

Terriyaki Tofu Steaks:
Ingredients
500g/1lb 1oz fresh firm tofu, cut into 4 pieces
4 fresh or dried shiitake mushrooms (optional)
200g/7¼oz fresh or dried egg noodles
For the teriyaki marinade
125ml/4½fl oz dark soy sauce
125ml/4½fl oz mirin (Japanese sweet rice wine)
125ml/4½fl oz sake
1 tbsp sugar
For the glazed green vegetables
2 tbsp sunflower oil
2 cloves garlic, finely sliced
200g/7¼oz broccoli florets or young purple sprouting broccoli, chopped
1 leek, white and light green parts finely sliced
200g/7¼oz pak choi, quartered lengthways, or spinach, chopped
1 fennel bulb, trimmed and finely sliced
2 tsp cornflour mixed with 4 tbsp cold water
To serve
2 spring onions, finely sliced diagonally
1 tbsp sesame seeds, pan-toasted

Method
1. To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved. Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
2. Transfer the tofu steaks to a lightly oiled baking dish or roasting tin. Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm. Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
3. To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes. Add the pak choi or spinach and the fennel. Stir fry for two minutes. Add the reserved sauce and 75ml (2½fl oz) water, stir, cover and cook for two minutes. Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened. Mix the vegetables into the sauce. Cook the noodles according to the packet instructions, then drain.
4. To serve, put a nest of noodles on warmed plates and pile on the vegetables. Turn the tofu steaks over and put shiny side up on top of the vegetables. Sprinkle with spring onions and toasted sesame seeds and serve.

Spring Miso Soup:
Ingredients
20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
800ml/1½ pints boiling water
4 asparagus spears
2 tbsp white or red miso paste
1 tbsp mirin (sweet rice wine)
1 tbsp soy sauce
200g/7oz silken bean curd, cu
References :