Friday, 21 October 2011

Delicious and healthy bento style lunch box- fennel & brown rice sushi

One thing Dorrie adores to snack on is nori. Fia is not so keen on it alone as a snack, but she really does love it as part of sushi, so yesterday's packed lunch was just that!

This is a great way to get the benefits of nutrient rich seaweed into your child's lunch as not only is it delicious, but they really enjoy using chopsticks and dipping their sushi in the tamari; it is a proper 'interactive' lunch!

Here is a really easy recipe for a fennel sushi that is popular with my girls, I make mine with untoasted nori sheets when I can find them, although the toasted will do just fine.


Simple cooked fennel sushi

Ingredients:
1 cup of long grain brown rice
1 tsp of rice vinegar
3-4 sheets of nori
1 avocado, mashed with a squeeze of lemon
1/2 fennel bulb, finely sliced into matchsticks
2 inch piece of cucumber, sliced into matchsticks
Tamari for dipping

Method:

This is kind of tricky to describe without the pictures (my bad), so I really hope it makes sense! If you have any questions, please ask away!

First you need to cook the rice. In a saucepan, add 2 cups of water to the rice. Bring to the boil, cover and simmer until cooked and all the liquid has been absorbed which takes about 40  mins. Stir in the vinegar, transfer to a bowl to allow it to cool quickly.

Place the nori sheet on a sushi rolling mat or piece of tin foil, or even a tea towel!
Spread some of the rice mixture over one sheet of nori, leaving about 2cm of space at the top. This should not be too thick of a layer otherwise the sushi will be too thick to roll very well!

Spread the first 2cm of the rice with some of the avocado. Where the avocado ends put 2 rows of cucumber and fennel matchsticks.

Next you need to roll the sushi up, starting at the end which is filled up to the edge, keeping the roll nice and tight as you go.

When you are nearly up to the gap, use a little water to wet the very edge and then seal the roll.
I like to then put this into the fridge to firm up for a couple of hours, or better still overnight so all you need to do in the morning is slice the sushi- this makes for a super speedy packed lunch!

Slice the nori with a sharp knife, into about 1.5-2 cm slices.
Serve with the tamari for dipping and enjoy!

Tamari dipping sauce, fennel sushi, home made sugar-free pumpkin pie, red pepper slices, pumpkin seed and cacao nibs!

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