My Country Recipes

By: Amya Green

Japanese Bento Box!

You will need soya beans, fruit (any
kind will do). Sushi rice, rice vinager,
golden caster sugar, a sheet of nori,
smoked mackerel fillet. Light
mayonnaise, Wasabi, Spring onion,
red peppers.

Steps!
1.
2.

3.

4.

5.

Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if
using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.
Rinse the rice well in cold water until the water runs clear. Put the rice in a heavybased pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil,
then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until
the liquid is absorbed. Remove from the heat and leave with the lid on for another
10 mins.
Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the
rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix
this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling
film. With damp hands, spread the rice over two-thirds of the nori sheet.
Mix the smoked mackerel, mayonnaise and spring onions, season well with black
pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on
the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the
end covered with rice. Dampen the uncovered end to help it stick. Slice into about
6 x 3cm thick pieces.
Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to
the other compartments.

End Product!

Smoked salmon & avocado

sushi
What you will need: Sushi rice, caster
sugar, avocado, lemon juice, nori
seaweed, smoked salmon, bunch
chives and soy sauce.

Steps!
1.

2.
3.

4.

5.

Put the rice in a small pan with 600ml water. Bring to the boil and cook
for 10 mins until the water is absorbed and the rice is tender. Stir through
the vinegar and sugar, cover and cool.
Skin, stone and slice the avocado. Put in a bowl and squeeze over the
lemon juice, turning the avocado to ensure the pieces are covered
Divide the rice between the nori sheets and spread it out evenly, leaving
a 1cm border at the top and bottom. Lay the salmon over the rice,
followed by the chives and finally position the avocado across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly.
Dampen the top border with a little water to help it seal the roll. Repeat
to make 4 rolls. At this stage, the rolls can be wrapped individually in
cling film and chilled until ready to serve.
Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy
sauce for dipping.

End Product!