Lunchbox mini sushi rolls

Method

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