This year I’ve entered the world of lunch box creation. 3 days a week I need to come up with fresh, healthy options to fill the very cool, and over priced bento box that I purchased for 4 year old kinder.
Zucchini slice is on rotation, as are cucumber and carrot sticks with hummus. Dry biscuits and cheese often make an appearance as do turkey and cheese roll ups (literally turkey and cheese slices rolled up together). I tried mini quiches but the feedback wasn’t overly positive so they’ve been struck off the list. Fruit is whatever is seasonal and isn’t too juicy…so grapes, apple, mixed berries, cantaloupe and so on.
The day I discovered that my son liked sushi, I decided to add that into the mix. It’s by far the fanciest lunch option I have up my sleeve. It’s also filling, healthy, and a good way to use up left overs. I was pleasantly surprised at how quick and easy it was to make.
I’m not professing to have created anything new here, this is just how I throw it all together.
Lunch box sushi
You’ll need a sushi mat
1 cup sushi rice
2 tablespoons rice wine vinegar
3 nori/seaweed sheets
Filling – I’ve used smoked salmon and avocado and leftover chicken schnitzel with carrot and cucumber (try egg and asparagus, tuna and cucumber is a classic, leftover BBQ salmon and avocado…)
Sesame seeds – white, black or both
Soy sauce* and pickled ginger to serve
Rinse the rice and place in a saucepan with 1.5 cups of water. Bring to the boil, then cover and reduce heat to very low and cook for 20 minutes. Don’t remove the lid during this time.
When cooked, add the rice wine vinegar to the rice and stir gently. Turn rice out onto a tray lined with baking paper and allow to cool.
Make your sushi rolls with the cool rice and your chosen ingredients, add a good drizzle of kewpie mayonnaise and a sprinkle of sesame seeds and roll up with your sushi mat. Dip your fingers in a little water when spreading the rice out to stop it sticking to your fingers. There are lots of online tutorials on how to assemble sushi rolls if you’re unsure.
Cut sushi with a wet knife and serve with soy and pickled ginger (or put the ginger inside if you like). For lunch boxes, I cut the roll in half so it’s easy to eat and transport. If we’re eating at home I cut the roll into smaller pieces as shown in the photo.
You can make the sushi ahead, cover and refrigerate for the next day.
What features in your kid’s lunch boxes?
Makes 6 hand rolls