Ingredients
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
Method
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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.
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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.
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Divide rice between the large compartments of two bento boxes. Top with flaked salmon, avocado and ginger. Sprinkle with rice seasoning.
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Divide combined carrot and cucumber into a small compartment in each box, then place seaweed snack into remaining small compartments.
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Place soy sauce and wasabi (optional) into two small containers. Add to bento box. Cover with lid and refrigerate.