Yaki Nori Wraps

Often people want to know a substitute for bread.  I think the yaki nori wraps, which my family can’t get enough of at the moment, would be a great bread substitiute .  I try to double the dip we use on the Yaki Nori, so we can use the leftover dip with vegetable sticks later.  I found this cashew dip recipe and we love it.

Open Yaki Nori Wrap

Open Yaki Nori Wrap



julienne vegetable (cucumber, capsicum, carrot, celery)

sliced mushroom


crab meat


For the nut pate:

150g Cashew Nuts

¼ cup water

Chunk of fresh ginger

Garlic clove

1 Tablespoon of lemon  juice

1 Tablespoon of Tamari

+ Sheets of yaki nori (dried seaweed sheets)


Blend the nuts to a crumb and slowly add the water and lemon juice, then the minced garlic, ginger and Tamari till it resembles a smooth (not runny) consistency.

Take a sheet of nori and place it shiny side down.  Spread the Nut pate in a straight line along the bottom edge covering about 3 cm of the yaki nori, at the top of the pate edge, place a line of meat, and some julienned vegetables, carrot etc, on top of this 3 cm covering of nut pate– then roll.  Just before reaching the end of the sheet wet the exposed strip with a little water.  Apply gentle pressure to join the edges of the nori.  You can eat them in the big roll or cut them up for little samples.


Fish and Prawn cakes with mayonnaise

At a picnic dinner recently I made some fish and prawn cakes with mayonnaise.  They were served cold  and were a real hit!  They were best when still warm, but everyone still wanted to know the recipe.  I packed them into our picnic supplies with paper towel in-between the layers.  Double the recipe and keep as a quick snack.

Fish and Prawn cakes with Mayonnaise

Fish and Prawn cakes with Mayonnaise


500g boneless white fish fillets (I used barramundi)

500g green prawn cutlets, shell and tails removed

4 kaffir lime leaves, shredded

1 red chilli, chopped (more if you love the heat)

4 whole coriander stems roots and leaf, washed and chopped

1 tsp sea salt flakes

1 egg

olive oil, for frying

Mayonnaise for dipping


Finely chop the fish and prawn meat quickly in a food processor (don’t puree them).  Put the chopped ingredients into a large bowl. Add lime leaves, chilli, coriander, salt and egg and mix together with your hands.

Shape one large spoonful of the mixture into a ball shape.  Repeat with the remaining mixture to make 20 cakes.  Heat a large frying pan over medium heat.  Pour enough oil to just cover the pan.  Place cakes in the pan and push to flatten.  Cook cakes in batches for roughly 5 minutes, checking that they are golden and cooked through.

Serve with a quartered lime and mayonnaise.

Optional –  Serve them on a bed of cucumbers, tomatoes and shallots.  Or provide a selection of those vegetables as vegetable sticks add carrots, celery,capsicum and provide the little grape tomatoes.