Sushi Sandwiches

My daughter prefers Sushi sandwiches  every time she buy sushi. So she  she requested me to make these  these beautiful sandwiches. But in shops They are so nicely made with different outer layers. I know the prices are high due to the  labour cost,  for making them too. So I thought I will do them at home for her with one tasty filling.

I used 500 g sushi rice for this. I cooked sushi rice with the sushi  seasoning  and I added wasabi in the rice after cooking.  When you  make a larger batch so simple to please kids for several meals.

Step by step clear instructions are below with the pictures.

For this recipe I used a cup of grated pickled zucchini, 2 cups carrots, 1/4 cup sesame seeds (Both black and white)

Other than that I used one can tuna (Make sure to squeeze  the excess water out)

Mix all together.

I used 1/4 cup of mayonnaise , 2 table spoon full pickled cucumber paste and a 1/2 tsp pepper.

Cook the sushi rice according to the packet instructions. I am using 500 g rice.

Mix everything together.

Leave it aside.

Lay the Nori sheets  on the bench.

Put a a spoon full of cooked rice on it.

Lay the rice on the paper as shown in the picture.

Spread the mix evenly as shown in the picture.

Put both on each other leaving the Nori sheet up.

Press well and cut in to four and then in to triangles.

Serve with soy sauce.

The left over rice can be kept in fridge and use with in a day.


Sushi Sandwiches My Way....
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  • 500g Sushi rice
  • 1/4 cup sushi seasoning
  • 2 cups shredded carrots
  • 1 cup grated pickles cucumber
  • 1 can tuna
  • 1/4 cup black and white sesame seeds
  • 1/4 cup mayonaise
  • salt and pepper
  • 2 table spoons cumber spread
  • 1 packet Nori sheets
  1. Cook the rice with sushi seasoning as to the packet instructions.
  2. Mix all the vegetables with tuna and leave aside.
  3. Spread the rice on the Nori sheets .
  4. Then spread the vegetable and tuna mix on rice and cover with another sushi sheet with rice on top. Press and cut in to triangles.
  5. Serve with soy sauce.


Asian Style oven baked whole fish

I bake fish in oven quite often. This is one way of doing it. The more the flavours  the more goes through the fish. It helps to take smell out from the fish and even those who dislike  fish will eat this way.

Buy a good soft fleshy fish for this. I am using a Baramundi and it weighs about 900 g. Take the fish and descale the fish well. Take all the fins off too. Clean the guts and the gills. Wash inside and out thoroughly.

If you can leave the marinated fish over night in fridge is the best. So all the flavours absorb in to the flesh of the fish and make it more tastier than baking it at once. When baking make sure not to burn the fish.

This recipe will serve 4 people.

Leave the fish on the chopping board and descale and remove guts and the gills.

Cut across the fish as shown in the picture. It helps the marination goes through every corner.

I used juice of one large lemon, salt and pepper, garlic powder, oil, crushed chillies,and soy sauce for this.

Add all the ingredients in to a small bowl and mix well.

Put everything on to the fish. Rub the spice mix all over the fish.

Line a baking tray with baking paper and and put the fish on and leave to marinate.


Bake on 180 c about 30 minutes. (Baking time will vary from size of the fish)

After baking the fish prepare the ingredients needed for the garnishing. I used several finely sliced chillies, onions and garlic with with some curry leaves. Fry the above ingredients in a table spoon full coconut oil and pour over the to fish.

This will give a nice zing as well as flavours to the fish.


Asian Style oven baked fish
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  • One whole fish
  • 1 table spoon soy sauce
  • 1 table spoon chilli paste
  • 1 tea spoon full garlic powder
  • 1 tablespoon full oil
  • 1/2 tsp pepper
  • enough salt to your taste
  • juice of one lemon
  • For tempering
  • several red chillies chopped
  • curry leaves
  • 1 sliced onion
  • few cloves of chopped garlic
  • Coconut oil for frying
  1. Descale and clean the fish.
  2. Cut across.
  3. Mix the ingredients for the marination and spread on the fish. (Both Sides)
  4. Bake on 180 c about 1/2 an hour.
  5. Put some oil in a pan and fry all the tempering ingredients and pour over the fish.
  6. Serve with a nice salad.

Honey Soy and Sesame Salmon

Honey soy and sesame salmon is my daughters favourite dish. Every time I make it she comes to say how nice it was. This is really simple to make and loaded with lots of flavour. All about the combination of sweet and sour.

For a busy day meal I do something like this. Its so simple to make and the family loves it. That’s all what I want. When you buy salmon make sure to buy the fresh ones. There is a huge difference of taste  from the frozen and fresh.

Most of the time I buy one whole fish  and fillet it by myself.  So the bones and the head can be used to make the fish stock.  Some times I use the fish heads and bones for my tomato plants. You will not believe how it works. It gives loads of tomatoes as the results.

Try doing this when you cook salmon next time.

Recipe is below the pictures.

Get a good fillet of salmon.

Season with salt and pepper.

Put a pan with some oil on the stove.

Place the skin side down and cook until crispy.


Then turn to the other side.

You will need soy sauce, one lime or lemon and 5 table spoons full honey  with several clove of garlic. Mix all together and blend it.


Pour the blended liquid over the fish.

Sprinkle sesame seeds on top and cook until it thickens.

Sprinkle some sesame seeds & spring onions  on top

     Serve with grilled vegetables or a salad.

Honey Soy and Sesame Salmon

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 4 Salmon Fillets
  • Juice of a lime
  • 1/4 cup of water
  • 2 table spoons vinegar
  • salt and pepper
  • several cloves of garlic
  • 3 tablespoons soy sauce
  • Chopped spring onions
  • 2 tablespoons sesame seeds
  1. Season the salmon with salt and pepper.
  2. Grill or pan fry the salmon fillet on both sides.
  3. Blend soy, garlic, vinegar, honey with water and lime juice.
  4. Pour over the salmon and cook until it thickens.
  5. Sprinkle sesames seeds and spring onions.
  6. Serve hot with aside salad or grilled vegetables.

Salmon and Vegetable Pasta Bake

Salmon and pasta bake with vegetable is a simple and easy one pot & budget  meal  that you can try in few minutes. Assemble everything you are trying to use for this recipe. It will take few minutes to prep. Be multi tasking. Boil the pasta and prepare and cut vegetables at the same time.

If you like you can use the fresh salmon in this too. This recipe will serve 4 people. You can make a large batch of pasta and freeze in individual containers and use when you need. You can put them directly in your lunch box. You dont need to thaw the pasta.  It will be thawed when you are ready for lunch.

I am using frozen vegetables. Its handy  to have frozen or canned vegetables. When you dont find time or  feeling lazy use the frozen or canned vegetables.

This recipe will serve 4 people
  Ingredients for the Recipe is below the pictures.

All you need is chopped parsley and onion and some green onions (Spring onions)

Open one can of salmon and take the skin off.

1/2 cup of corn and  peas.

Boil 250 g pasta according to the packet instructions and strain and leave aside.

You will need two teaspoon full flour, and two tablespoons full butter

Put the butter ina pan and leave to melt (make sure not to burn butter)

Add flour in to the butter and cook few minutes.

Add the milk bit by bit and whisk well until there is no lumps.

After, cook until it thickens

Add  a tablespoon full stock powder, 1/2 tsp pepper and enough salt.

Mix with the flour and the chopped ingredients

Mix well and leave aside.

Mix all the other ingredients

Put in to a baking tray.  cover with cheese

Bake until golden brown.

Leave  5 minutes to rest before cutting.

Serve Hot.


Yields 4 serves

Salmon and Vegetable Pasta Bake

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 1 can Salmon
  • 600ml Milk
  • 1 can Salmon
  • 1/4 Tsp Chopped Parsley
  • 1 onion finely chopped
  • 3 spring onions finely chopped
  • 1/2 cup of corn
  • 1/2 cup of peas
  • 250 g pasta boiled and strained
  • 2 Tblsp flour
  • 2 Tblsp butter
  • 1 Tblsp stock powder
  • 1/4 Tsp Pepper
  • Enough salt to your taste
  1. Instructions are written under the pictures.

Okonomiyaki (Cabbage Pancakes)

Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy.  The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.

To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix.  Some people like a soft pancake texture when some  others like the fillings with less batter which is enough to bind the  ingredients together. There are no rules for  filling or the  toppings. Use what you have in the fridge.

There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.

When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.

This recipe will serve 4-6 people.

I am using half of a large cabbage . Shredd or grate or cut finely.

Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.

Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.

Break 3 eggs in to a bowl and  whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.

Add the chopped vegetables and prawns on to the batter. Mix well.

Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.


Serve hot with your favourite sauce as the topping.

Chinese Chilli Paste from Scratch

Chinese chilli paste is really popular in Sri Lanka. Sri Lankans Love this sweet, tangy  and spicy chilli paste to accompany with most Chinese and Sri Lankan dishes. I always make my own with scratch. You can keep this for a longer period. If you do a larger batch of chilli paste make sure to put them in serialised jars.

When you cook different rice dishes as one pot meals can add a spoon or two chilli paste  to  make it look  appealing and to give zing. I always use the fresh school prawns (Tiny prawns) in this. You can always use dried shrimp in this too. The chilli paste should contain pieces of prawns too. Never powder the prawns for chilli paste. The authentic Chinese chilli paste has a nice crunchy pieces of prawns.

To tell you the truth I even like the chilli paste on a piece of toast or even on a cracker.  Shh …… 😀

Buy any Kind of a prawns and clean well. After wash several times. I am using 500 g of school prawns

Deep fry the prawns.

Process the prawns

When processed it should look like this.

You will need a cup of chilli flakes.

Get about 250 ml oil for the paste and extra for deep frying the prawns.

Get 1/2 cup of vinegar.

get one onion or several shallots, garlic, 3 inches ginger

1/2 cup of sugar and enough salt to your taste

Add onion, Ginger, Garlic with vinegar and process until creamy

Put the pan on the stove and add the oil.

When the oil is hot add the process in gredients and stir fry well.

Afer add thechilli flakes and stir well. but make sure not to burn the chillies. Always the  pot should be on low heat.

Stir well and add sugar. Stir again. Make sure not to burn.

Add the deep fried and processed prawns in to the pan. Stir well.

Store in sterelized jars.

Singapore Style Chilli Prawns

Prawns always nice when its cooked with sauces and spices. I love this dish a lot . Cleaning the prawns is the difficult task. It takes a longer time to clean the prawns. To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull the end of the vein up with the tip of the knife then grab it with your fingers to pull it off.

Always cleaning prawns is time consuming. But it is still worth buying the fesh prawns than cleaned ones. They tastes much better.

This recipe will serve 4 people. I am using 500g  uncleaned prawns. Clean and devine the prawns.I always take the legs off too.

After add salt and pepper and season the prawns too.

Prepare the ingredients and take everything closer to you. I used several red chillies, several cloves of garlic, Ginger and one salad onion. Seperately prepare one egg beaten, hot chilli sauce and tomato ketch up mixed.some chillie paste, and 1 tablespoon corn flour.

Add onion, chillies , ginger garlic and puree it . Add corn flour to the eggs and mix well. After add the oil in to  a pan and leave it to be hot.

Add the pureed mix and stir fry until thick.

Later add the prawns and cook several minutes.

Later add the sauces, chilli paste and mix well. I added some spring onions to it too.

Later add the curry powder and the beaten egg with corn flour . Mix well


Serve hot with rice , bread or any flatbread.


Prawns Topped Lentil Patties (Isso Wade)

If you ever have walked along  Galle Face  the famous beach front in Colombo Sri Lanka You know what I am going to talk about.Its not only popular for the beach front, but also for the lovely food that you can have. These lentil patties are one of them. It’s called “Isso wade” which means the prawns topped lentil patties.

Every time I go to Sri Lanka I go with my family and friends for a good rest , and for the lovely food too.????When you enter Galle Face  you can smell all the lovely food. Not only Isso wade you can go for more street food which serve piping  hot. To my knowledge if you love street food this is  the best place in Sri Lanka  to visit.

Sitting on a stair, while enjoying  the sea breeze nothing is better than an hot and spicy  Isso wade. They normally serve it with a spicy sauce with a blend of chilli, lime juice and and few other stuff. Personally I like these lentil patties by itself. Its a choice to get the sauce or not.

.The patties I made are a bit mild in flavour , but always you can spice it up if you love a lot of chillies.

If you like more Sri Lankan recipes Please click here.

This recipe will serve 6 -8 People.

Take two cups of split chick peas (Kadala Parippu) and soak them over night or more than six hours. I got 250 g of these beautiful school prawns  (Tiny Prawns) . Don’t buy the large prawns for this.

Cut some fresh chillies , onions, and curry leaves finely. I used 6 large bird eye chillies (Kochchi) and one large onion and about 3 sprigs of curry leaves. Put the soaked split chick peas in a food processor and process until fine,but there should be pieces too.

After Put the mixture in to a bowl and  add the onion, chillies and curry leaves with enough salt to the taste.  Mix it well. After make small balls out from the mix.

Put the lentil ball on the palm and press to make a pattie like shown in  the picture. The size of the pattie should be to the size of the prawn.

Put about half a cup of flour in to a bowl and add some salt. Add about 3/4 cup of water and mix well and make a paste. The paste should be very thick.

On to the pattie add a tea spoon full of the paste  and spread it evenly. Lay the prawns on the pattie as shown in the picture.

The pattern of laying should be to the same way.

Put a pan of oil on the stove. Let oil heat well. After add the patties  and fry until golden brown. Drain on paper towels before serving.

Hazelnut &Chocolate Slice (1)


Home Made Pizza Base & Hot Chilli Prawn pizza

This a simple and easy recipe for a beautiful pizza base. I always use this recipe for my pizza bases. You can stretch this dough to make a thin crust pizza base or a slightly thick or a thick base. To make a healthier pizza at home try using this with plain or whole meal flour.

I did this hot chilli prawn pizza for my family. Its a simple and easy seafood pizza. You can always adjust with anything you have around you. I got the request from several people for a better pizza base and I thought of sharing my recipe that you can guarantee 100%



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