California rolls bento

California rolls bento

By
From
Sushi Slim
Photographer
Lisa Linder

A soothing combination of calming green goodies and nurturing fish and egg.

Sushi (frozen sushi)

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Take the sushi rolls from your freezer in the morning, pack them in your bento box, and they will be perfectly defrosted by lunchtime.

Japanese omelette, bean and crab California roll

Ingredients

Quantity Ingredient
20g Japanese omelette without sugar
10g green beans and almond butter, (see note)
2 crab sticks
1/2 sheet nori seaweed
160g Perfect sushi rice
1 teaspoon black sesame seeds

Method

  1. Place the seaweed near the bottom of a sushi rolling mat, rough side up and shiny side down. Place the sushi rice in the middle of the seaweed.
  2. Spread the rice out gently with your fingers to form an even covering all over the seaweed. Press on the sesame seeds so they stick.
  3. Carefully turn over the whole piece, rice and seaweed, so the seaweed is on top. Add the Japanese omelette, beans from the green beans and almond butter and 2 crab sticks across the middle.
  4. Gently slide both thumbs under the mat and rest your middle fingers on the filling. Lift the edge of the mat and seaweed nearest to you over the filling.
  5. Lift up the leading edge of the mat with your right hand, if you are right-handed. (Or simply reverse all the instructions.) Roll, with your left hand supporting the roll. Pull gently on the mat with your right hand.
  6. Gently squeeze the mat to form a tight roll. Remove the mat. With a very sharp knife, cut the roll in half. Put the halves together and cut into 6 pieces in total, wiping the blade between each cut.

Oil-free edamame

Ingredients

Quantity Ingredient
Oil-free edamame

Method

  1. Add ½ portion to this bento box.

Note:

  • California roll recipe makes 1 roll (6 pieces); 382 kcal.

    Oil-free edamame makes 1 bento box portion; 100 kcal per serving.

Note:

  • To make green beans with almond butter, mix4 teaspoons almond butter in a bowl with a large pinch of caster sugar, 1 teaspoon miso paste and salt to taste. Drop 160 g trimmed green beans into a saucepan of boiling water and cook for 3 minutes until soft. Drain the beans, toss them in the bowl with the almond mixture and mix well.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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