Serves 1 | Prep: 15 minutes 

1-11 PersonalPoints range per serve

DF, NF

 

Move over sushi rolls, enter sushi sandwiches! If you haven’t been able to master rolling sushi, these sandwiches are for you. They’re so easy to do and you can pack a lot more veg into them than your typical sushi rolls. You can use any kind of rice you like, even plain white rice. Make sure to buy good quality nori sheets from your local Asian grocery store for best results.

 

 

 

Ingredients: 

  • 1 boiled egg, cut in half
  • Pinch chilli flakes (optional)

 

Sushi sandwich (onigirazu)

  • 50g shredded cooked skinless chicken breast
  • 1 tsp reduced-fat Japanese mayonnaise
  • 1 good quality nori sheet
  • ⅔ cup (115g) cooked brown rice
  • ¼ medium avocado, thinly sliced
  • ½ cup (10g) baby spinach leaves

 

Slaw

  • ⅔ cup (80g) shredded carrot
  • ⅓ cup (65g) shelled edamame beans
  • ¼ tsp soy sauce

 

    Instructions:

    1. To make sushi sandwich (onigirazu), mix chicken and mayonnaise in a small bowl. Season with salt and pepper and set aside. 
    2. Cut a rectangle of plastic wrap (see tip), about double the size of your nori sheet and place on top of a chopping board. Place nori sheet on top, shiny side down and rotated 45°. Use a pastry brush to very lightly coat the nori sheet with water (do not over-water). Using wet hands, place half the rice in the middle of the nori sheet and shape into a compacted square. Top rice with avocado, spinach and chicken mixture. Gently press down to compress layers, then using wet hands, top with remaining rice.
    3. To enclose sandwich, fold the right corner of the nori sheet over the top of filling, then fold over the left corner. Repeat with the top and bottom corners to create a square parcel. Wrap parcel tightly with plastic wrap, flip over and press down gently to compress sandwich. Set aside for 10 minutes.
    4. Meanwhile, to make slaw, combine carrot, edamame and soy sauce in a small bowl. Season with salt and pepper. Transfer to a single compartment of your snack box. 
    5. Place egg in a separate, single compartment and sprinkle with chilli flakes (if using).
    6. Remove plastic wrap from sushi sandwich. Using a very sharp knife, carefully slice sandwich in half and place into a double compartment of your snack box. Seal snack box with lid and place in the fridge until ready to eat.

    Cook’s tip: 

    • Serve sushi sandwich with a side of soy sauce for dipping.
    • You can recycle plastic wrap and other soft plastics at major supermarkets. Look for the recycling bin by the checkouts.

    Shop Snack Box Here