VEGGIE SUSHI BENTO BOX

SERVES 4 PORTIONS

2 cups (475 ml) water

1 cup (200 g) short-grain brown rice

2 tsp. (10 ml) rice vinegar

Pinch of salt

4 sheets nori seaweed

2 oz. (60 g) carrots, julienne-cut

2 oz. (60 g) cucumber, julienne-cut

2 oz. (60 g) mango, peeled and sliced

2 oz. (60 g) avocado, sliced

1/2 cup (40 g) scallions, cut into 3- inch (7.5-cm) pieces

1/4 cup (60 ml) tamari, for serving (optional)

NUTRITIONAL VALUES

Calories: 109kcal
Fat: 3.1g (0.6g S.Fat)
Carbs: 15.2g
Protein: 4.5g
Sugar: 3.6g
Sodium: 1066mg

METHOD

Bring the water, brown rice, rice vinegar, and salt to a boil in a covered pot over medium-high heat. Once the water is boiling, reduce the heat to medium-low. Cook for 20 to 25 minutes, or until the rice is tender and fluffy. Remove from the heat, cover, and leave to cool for 10 minutes before fluffing with a wooden spoon.

Spread the brown rice over half of each of the four sheets of seaweed. Place 1/2 ounce (15 g) carrots, cucumber, mango, and avocado in a line down the centre of the rice, then top with 2 tablespoons (10 g) scallions.

Pick up the rice-end of the nori sheet, carefully cover the filling, and pull taut, ensuring that the rice stays together, and the filling does not move. Roll the seaweed until only 1/2 inch (1.25 cm) remains, then dampen the edge with wet fingertips. Repeat with the other three rolls, pressing the edge down and making sure the seam is sticking.

Place each roll whole in a lunch box or slice into 8 sushi pieces and serve with tamari on the side.

RECIPE NOTES

Serve this lunch with sides of snap peas and baked tofu for extra protein!