Lunchbox mini sushi rolls
Your kids will love this refreshing alternative to the standard sandwich in their lunchbox.
Photo: Danielle Colley
Have your say
- 1 salmon fillet, you can use a chicken fillet or tofu if you prefer
- 2 tablespoons ketcup manis (sweet soy)
- 1 cup brown rice
- 5 tablespoons sushi rice seasoning (you can make your own with 5 tablespoons rice vinegar, 2 tablespoons sugar and 1/2 teaspoon salt)
- 1/4 cup zucchini, finely grated
- 1/4 cup carrot, finely grated
- 1/4 cup of coriander, finely chopped
- 1 tablespoon of pickled ginger, finely chopped
- 2 tablespoons sesame seeds, lightly toasted in a dry frypan
- 1/2 an avocado, sliced
- 3 teaspoons good quality mayonnaise
- 3 sheets nori
- one bamboo sushi mat
- soy for serving if your child wishes
I love putting sushi in a lunchbox as a refreshing alternative to sandwiches. If you want, you can make it up the night before and wrap it tightly in plastic wrap, alternatively, you can just prepare your rice mix the night before and construct it in the morning, depending on how you’re going for time.
I like to use brown rice, as it has a higher nutritional content and it’s low GI for sustained energy.
You’ll notice I sneak some finely grated vegetables in there also. This adds bags of flavor and some sneaky extra goodness.
1. Pop your rice with 3 cups boiling water in a saucepan on the stove, turn it down low, stick a lid on and leave it until the water is absorbed and your rice is cooked (30-40 mins).
2. When cooked, remove from pan and place it into a flat dish, pouring over your sushi vinegar seasoning. Stir well to combine and leave to cool.
3. Roll your salmon in the ketcup manis and cook in a little coconut or peanut oil in a frypan (or BBQ is even better) until just cooked. Remove from heat.
4. Toss your carrot, zucchini, coriander, chopped ginger and toasted sesames through the seasoned rice and stir well.
5. Take one sheet of nori and cut it in half to leave you two equal rectangles. Place your nori on your sushi mat and spread a thin layer of your sticky rice over the nori, leaving about 1cm bare on one edge.
6. Flake off your salmon and lay a nice chunky line through the centre, along with some sliced avocado and a little smear of mayo.
7. Using your bamboo mat, roll your sushi quite firmly to ensure it sticks nicely together. Roll until it is a tight cigar and set aside. Repeat until all ingredients are used.
Alternate fillings include :
Tuna, mayonnaise and cucumber
Cooked prawn and avocado
Shredded BBQ chicken and lettuce
Roast sesame pumpkin and asparagus