California Rolls

this recepie is to use 10 sheets of nori (seaweed) to make five just cut the recepie quantaties in half.

3 1/2 cups of japanese medium grain rice
3 1/2 cups water
5 tablespoons Rice Vinegar
5 tablespoons caster sugar
2 teaspoons salt
1 packet of toasted nori (seaweed) 10 sheets
soy sauce, wasabi ,pickled ginger (optional)
3 carrots peeled and cut into thin wedges
avocado sliced into thin lengths (rub with lemon juice t help preserve)
crab sticks cut into halfs or fourths depending on what you prefer

Method for rice

1. Rinse uncooked rice thoroughly under lots of cold running water.
2. Prepare filling while rice is cooking.
3. Cook the rice as your rice cooker says to do normally, stir only once wile cooking, when the rice cooker says it is finished cooking fluff rice. close lid and let stand for 10 minutes. on keep warm setting. The rice should be shiny ans sticky
4.transfer to long tray and let cool to room tempeture (aprox. 10 min.) (do not refrigerate)
5. heat vinegar, caster sugar and salt, over low heat until sugar dissolves
6. sprinkle over rice and let set for 3 minutes
7. use emediatly

Preparing sushi

1. lay gladwrap over bamboo mat, place nori on top of gladwrap shiny side down.
2. to spread rice spread in center 1/2 inch thick make sure you leave room on both ends of the nori.
3. near the edge of the rice on the side closest to you start to stack your ingrediant in a triangle.
4. roll the sushi about 1/3 of the way slightly squeezing tightly as you continue to roll to ensure a tight roll, lightly moisten the end with water to seal the roll
5. refridgerate a couple hours before eating, cut right before eating. you can eat with soysauce, wasabi, or ginger if you want.
6. enjoy!!!
TIP: before we cut the sushi we cut the ends of to make it neater you can if you want too.

me with aprox. 5 rolls of sushi

Wicked Choclate Cake

Cake:

1 1/4 cup self raising flour
1/4 cup coca
1/2 teaspoon bicarb soda
2 egg whites
3/4 cup Castor sugar
4 level tablespoons low fat margarine (but I used butter and it was fine)
3/4 cup boiled water or 200 mL

Icing:
3/4 cup icing sugar
1 level tablespoon cocoa
1 to 1 1/2 tablespoons milk

Straight off the bat I will tell you this is a microwave recipe you can do it in the oven in my opinion I like the oven more when it comes out of the oven it looks dry but when you eat it it is actually quite moist, but the microwave is still very yummy . the recipe for the microwave calls for a doughnut ring, if you care more about taste than look you can the problem is the center rises more so there is a bit of a bulge in the middle.

In a medium-size mixing bowl, completely dissolve sugar and margarine in boiled water. Sift flour, bicarbonate of soda and cocoa into bowl. Using an electric beater, beat together for one minute, then add egg whites and beat for 30 seconds more.

Use a microwave round ring dish (6 cup) or a microwave dish that has a separate centre piece. Coat the dish with cooking spray, then line dish with greaseproof paper to fit well. Spray the top of paper with cooking spray. Pour cake mix into dish and place in centre of microwave (650 watt) on HIGH for 6 minutes. Leave in microwave for 2 minutes then remove, turn our on cake rack, peel off paper, and cool.

For the icing: Once cake has cooled, place all icing ingredients into a small mixing bowl and combine well. Spread icing evenly over the top.

To make in a conventional oven, follow recipe, but instead of using a microwave dish, use a ringed metal cake tin coated with cooking spray. Bake in a fan forced oven 180 degrees Celsius for approximately 30 minutes.