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[Recipe] Lunchbox Idea #3

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Never know what to do with leftover fish/ cooked rice? Well here is a super great idea. Why not pack sushi lunch boxes?

Sushi takes 1 or 2 tries to get right, but it is truly worth it. Inspire you kids to help out.

This lunchbox contains:

  • Salmon and black sesame Onigiri (Japanese rice balls)
  • Vegetable sushi
  • Sushi condiments
  • Edamame or raw peas or the like
  • Raspberries
  • Healthy cookies

How to make Salmon & Black Sesame Onigiri

Yields 2 servings (4 rice balls)

Ingredients:

  • 115g Smoked salmon, thinly sliced
  • 1 1/2 cups Japanese short-grain rice, uncooked
  • 2 tbsp toasted Black Sesame seeds
  • 1/4 tsp Salt or less, if needed
  • 1 sheet toasted Nori, cut into 4 strips

Method:

For the Rice:

  1. Place rice into a heavy base pot.
  2. Add enough cold water to cover the rice and stir vigorously. The water will become cloudy with starch.
  3. Drain the rice in a sieve.
  4. Repeat above process 3-4 times or until the water no longer becomes cloudy. This helps to reduce the stickiness of the rice after being cooked.
  5. Pour rice into a sieve and allow all excess water to drain away.
  6. Place the rice back into the pot and add water. You will need 1 cup & 2 Tbsp of water per cup of dry rice.
  7. Let stand for about 10 minutes.
  8. Place pot on high heat and cover.
  9. When the water starts to boil, reduce the heat to low. Don’t lift the lid. You will loose steam. Cook for about 5 minutes or until the water has been absorbed, you’ll know when the rice begins to hiss and crackle.
  10. Over high heat, bring the covered pot to a boil, which will take about 3-5 minutes, depending on the strength of your stove. Listen for the chattering lid or other sounds that indicate the water is boiling. Don’t lift the lid to peek inside! 7. Reduce the heat to low and let the rice cook for about 5 more minutes, or until the water has been absorbed.
  11. When the hissing & crackling begins turn the heat to high for about 30 seconds. Just enough time to dry the rice.
  12. Remove from heat immediately and set aside to rest for 10 minutes. Don’t lift the lid.
  13. When the 10 minutes is over, lift the lid and gently stir the rice.
  14. Serve as is or begin with the steps for your sushi.

For the sushi:

  1. You can prepare the salmon while waiting for the rice.
  2. Heat a pan over a medium heat.
  3. Add oil and lay salmon slices in pan. Cook 15-30 seconds on each side or until opaque and lightly brown.
  4. Flake fish with a fork and add to 2 cups of cooked rice.
  5. Add salt if need be.
  6. Clean your working station and fill a bowl with water. You will have to dip your hands into the water frequently so that the rice does not stick to your fingers.
  7. Place 1/4 (or smaller) of the mixture into your hands and squeeze together firmly. Rotate and squeeze again until a nice round ball has formed.
  8. Wrap a strip of nori around the middle and repeat making 4 Onigiri balls.
  9. Serve immediately or wrap in cling film to enjoy later.

Notes:

  • Short-grain rice is less sticky that long-grain rice. You can use either type of rice depending on your preference.

Source: The Kitchn .com

Louise Pyper[Recipe] Lunchbox Idea #3

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