• 1 c sushi rice
• ¼ rice wine
• ¼ teriyaki sauce
• 4 cm piece of fresh ginger, grated
• 2 c cooked chicken
• 1 telegraph cucumber, deseeded and finely chopped
• 2 carrots, cut into match sticks
• 120 g spinach leaves
• 1 tbsp toasted sesame seeds
• 1 sheet nori

Rinse the sushi rice and then cook with water in a saucepan or rice maker until tender. Set aside to cool.

Combine the rice with the vinegar, sauce and ginger in a large bowl. Add the chicken, vegetables and seeds. Toss gently to combine and sprinkle with the finely shredded nori.

• 1 tbsp oil
• 2 cloves crushed garlic
• 100g finely chopped spinach or silverbeet
• ¼ c milk
• ¼ cup grated cheese (such as cheddar or tasty)
• ¾ cup mozzarella cheese
• 250 g cream cheese
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

In a small pan heat the oil and cook the onion and garlic until tender. Pour off any excess liquid.

In a saucepan heat the milk and cheeses stirring until melted. Add the cooked vegetables and seasonings. Pour into a heat proof ramekin and sprinkle with a little extra mozzarella. Place under the grill for a few minutes until golden.