Sushi bento box


Total time: 1hr
Preparation Time: 60m

Servings
For 2 people


Nutritional Information

Contains 723 Kcal, 34g Protein, 61g Carbohydrates, 37g Fat


Ingredients

  • Sushi rice
  • 2 dl water
  • 100 g sushi rice
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 0.5 tsp salt
  • Omelettes
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 2 eggs
  • 0.5 tbsp peanut oil
  • Fish
  • 1 organic lemon
  • 0.5 tbsp toasted sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 200 g salmon fillets without skin
  • oil for frying
  • Vegetables
  • 1 broccoli (approx. 120 g)
  • 1 carrots
  • oil for frying
  • 0.5 lime
  • 1 tbsp coriander leaves
  • 20 g preserved ginger

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Instructions

  • Sushi rice

    Add the rice and water to a pan and bring to the boil. Reduce the heat, simmer the rice in a covered pan on a low heat for approx. 10 mins., switch off the ring and allow the rice to absorb the liquid for approx. 15 mins., do not remove the lid.
  • Transfer the rice to a bowl, add vinegar, sesame oil and salt, fluff with a fork, allow to cool slightly.
  • Omelettes

    Mix the egg, soy sauce and rice vinegar.
  • Heat the oil in a small non-stick frying pan. Pour as much batter into the pan as it takes to make omelettes of approx. 15 cm in diameter. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking.
  • Spread the rice in the middle of the omelette, roll up.
  • Fish

    Grate the lemon zest and squeeze 1 tbsp of juice, mix with sesame oil, soy sauce and honey.
  • Coat the salmon with ½ tbsp of sauce. Set aside the remainder of the sauce.
  • Heat the oil in a non-stick frying pan and fry the salmon for approx. 3 mins. on each side, remove from the pan and drizzle with 2 tbsp of the reserved sauce.
  • Vegetables

    Cut the broccoli into florets, peel the stem and cut into slices approx. 1 cm thick. Finely slice the carrots.
  • Heat the oil in the same frying pan. Stir fry the broccoli and carrots for approx. 5 mins. Add the remaining sauce.
  • Squeeze ½ lime. Arrange the omelettes, fish and vegetables in bento boxes, garnish with coriander, lime juice and ginger.
  • Tip:

    Prepare the evening before.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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