250g packet microwave Jasmine rice
1½ tblsps bottled sushi seasoning
2 x 140g skinless salmon portions
½ avocado, thinly sliced
1 tblsp pickled ginger
Seaweed & Sesame Furikake Sushi Rice Seasoning (see Tip)
1 carrot, peeled, shredded
1 small Lebanese cucumber, cut into batons
2 x 4g packet Seaweed Snack (see Tip)
Soy sauce and wasabi (optional), to serve
Heat rice in microwave according to packet directions. Transfer to a shallow dish. Drizzle over sushi seasoning. Mix with a fork to coat and separate grains. Cover. Cool for 20 minutes.
Meanwhile, heat a medium non-stick frying pan over a medium to high heat. Add salmon. Cook for about 3 minutes on each side, or until golden and cooked to your liking. Transfer to a plate. Cool. Break into large flakes.
Divide rice between the large compartments of two bento boxes. Top with flaked salmon, avocado and ginger. Sprinkle with rice seasoning.
Divide combined carrot and cucumber into a small compartment in each box, then place seaweed snack into remaining small compartments.
Place soy sauce and wasabi (optional) into two small containers. Add to bento box. Cover with lid and refrigerate.