Ingredients
3 tablespoons  fish sauce, (see Note)
3 tablespoons  lime juice
4 teaspoons  brown sugar
1/2 teaspoon  freshly ground pepper
1 pound  flank steak, thinly sliced against the grain
1 teaspoon  canola oil
6 tablespoons  reduced-fat mayonnaise
3   12-inch baguettes, cut in half & split horizontally
2   small carrots, shredded or cut in to matchsticks
1/2   small cucumber, cut in to narrow spears
1/2 cup  shredded peeled daikon radish
3   scallions, trimmed & thinly sliced
1/3 cup  coarsely chopped fresh cilantro

Directions
1. Preheat grill to high.
2. Whisk fish sauce, lime juice, brown sugar & pepper in a shallow dish until the sugar dissolves. Set aside 2 tablespoons of the sauce in a small bowl for Step 4.
3. Place steak in a medium bowl, add oil & toss to coat. Oil the grill rack (see Tip). Grill the steak slices, turning five times, until cooked through, 3 to 4 minutes total. Transfer to the dish with the marinade, stir to coat & refrigerate for 15 minutes or up to 8 hours.
4. To assemble sandwiches: Add mayonnaise to the reserved sauce & stir to combine. Spread the mixture on baguettes, top with the marinated steak, carrots, cucumber, daikon, scallions & cilantro. Slice the sandwiches in half.
Tips:
Note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in huge supermarkets & Asian markets.
Tip: How to grease a grill rack: Oil a folded paper towel, hold it with tongs & rub it over the rack. (Do not use cooking spray on a hot grill.)

Directions
1. Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one finish. Arrange desired vegetable or seafood fillings just below middle.
2. Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary.
3. Cut each roll in to 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce.
4. Makes 12 sushi rolls
5. Sushi Rice Filling: In a fine-mesh sieve wash 1/2 cup short grain rice under chilled walking water, rubbing grains together along with your fingers. In a miniscule saucepan combine rinsed rice, 1 cup chilled water, 2 tablespoons rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice ought to be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and icy about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups.
6. Honey-Ginger Sauce: In a miniscule saucepan combine 1/3 cup honey, 1/4 cup water, 2 tablespoons plum sauce, 2 tablespoons soy sauce, and one 2-inch piece fresh ginger, peeled and thinly sliced. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain in to a miniscule bowl; icy. Cover and chill. Makes a scant 3/4 cup.


Ingredients
2 sheets  nori (seaweed) (each about 8 inches square)
1 recipe  Sushi Rice Filling
  Desired fillings (such as miniscule carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or miniscule peeled, deveined, and cooked shrimp)
1 recipe  Honey Ginger Sauce

Ingredients :
250 gr chicken fillet, diced
2 cloves garlic and grated
2 cm ginger, grated
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic roughly chopped
1 deaf
1/2 pcs red bell pepper, cut into the box
5 dried red chillies, cut into 2 cm
2 tbs oyster sauce
4 tsp soy sauce
1/2 tsp soy sauce
1/4 teaspoon black pepper
1/4 tsp sugar
250 ml water
50 gr fried cashews
1 tablespoon oil, for sauteing

Instructions :
1. Marinate chicken with garlic, ginger, salt and pepper. Let stand 30 minutes.
2. Sauteing garlic and deaf until fragrant.
3. Add red pepper and dried chills. Saute until wilted.
4. Add chicken, stirring until the color changes.
5. Add oyster sauce, soy sauce, soy sauce, black pepper, and sugar. Stir well.
6. Pour water and cook until absorbed. Enter cashews. Stir well.
7. Dishes are ready to serve.

Directions
1. Bring a huge saucepan of water to a boil. Cook pasta according to package directions, drain and rinse well under cold water.
2. Mix sesame seeds, 1 tablespoon cornstarch and salt in a shallow dish. Cut the block of tofu lengthwise into 8 narrow "steaks." Pat dry with a paper towel, and press both sides into the sesame-seed mixture.
3. Heat 2 teaspoons canola oil in a huge nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, about 3 minutes per side. Transfer to a plate, cover and keep warm.
4. Wipe out the pan. Heat the remaining 2 teaspoons canola oil. Add ginger, garlic and chiles and cook, stirring, until aromatic, about 30 seconds. Add snap peas and cook, stirring, until beginning to brown, about 2 minutes more. Add pineapple juice, bring to a boil and cook 2 minutes. Whisk the remaining 1 teaspoon cornstarch and soy sauce in a tiny bowl until smooth. Add to the pan and cook, stirring, until the sauce is thickened, about 1 minute. Reduce heat to low, add pineapple, sesame oil and the noodles; toss to coat with the sauce and cook until heated through, about 1 minute. Remove the chiles. Serve the noodles with the tofu.
Tip:
To remove the stem and strings simultaneously from sugar snap peas, hold the stem between your thumb and index finger, snap and pull down.


Ingredients
4 ounces  udon noodles, or whole-wheat spaghetti
1/3 cup  sesame seeds, preferably a combination of white and black
1 tablespoon and 1 teaspoon  cornstarch, divided
1/2 teaspoon  salt
1 14-ounce package  extra-firm water-packed tofu, drained
4 teaspoons  canola oil, divided
1 tablespoon  minced fresh ginger
2 cloves  garlic, minced
1-2   tiny dried red chiles, such as Thai, cayenne or chile de arbol
8 ounces  sugar snap peas, trimmed (see Tip) and cut in half
1 6-ounce can  pineapple juice, (3/4 cup)
2 tablespoons and 2 teaspoons  reduced-sodium soy sauce
2 cups  diced fresh pineapple
2 teaspoons  hot sesame oil

Directions
1. Puree the watermelon in a blender or food processor until smooth. Strain the puree through a fine sieve--you'll require 2 cups of watermelon juice. In a huge bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, & 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours & up to 6 hours.
2. When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon also a wedge of watermelon.


Ingredients
4 cups  peeled, seeded, & cubed watermelon (from about 4-1/2 pounds unpeeled watermelon), and narrow wedges for garnish
3/4 cup  fresh lemon juice (from 4 or 5 lemons), and narrow lemon slices for garnish
3/4 cup  granulated sugar
1 cup  shochu, chilled; more to taste