VEGAN BENTO BOX

MAKES 18 PIECES PREP + COOK 1 HOUR

◆ 1 cup sushi rice

◆ 2 tbsp sushi seasoning

◆ 2 large roma tomatoes

◆ 2 tbsp soy sauce

◆ 5g dried wakame seaweed, ground

◆ 2 tsp grated fresh ginger

◆ 2 tsp sriracha

◆ 1 tsp sesame oil

◆ 3 sheets nori

◆ ½ small avocado, cubed

◆ ½ small Lebanese cucumber, 1cm batons

◆ 160g frozen edamame, blanched

◆ 2 tbsp pickled pink ginger

◆ 1 tsp sesame seeds, toasted

◆ 1 tbsp vegan mayonnaise

1 Place rice in sieve, rinse under cold running water until water runs clear. Place rinsed rice in a saucepan with 1 ½ cups water, bring to the boil. Reduce heat to low, cook, covered, 10 mins until water is absorbed. Remove from heat, stand, covered, 5 mins. While rice is still hot, add sushi seasoning, stir with a fork 5 mins until sticky and slightly cooled. 2 Score a cross in base of each tomato, place in a heatproof bowl. Pour over boiling water to cover, stand 1 min or until skins start to peel away. When cool enough to handle, peel skins.

3 Cut tomatoes in half through the middle, scoop out seeds and discard. Cut flesh into 1cm dice.

4 Whisk soy sauce, ground seaweed, ginger, sriracha and sesame oil in a small bowl until combined. Add diced tomato, stir to coat. Stand 30 mins.

5 Place nori sheet, shiny-side down, onto a sushi mat with the long side in front of you. Using damp hands, spread

1 cup rice over nori leaving a 2cm strip at the top. Place one-third of the tomato mixture, avocado and cucumber across the centre of the rice. Using sushi mat, roll up firmly away from you. Dampen nori strip lightly and seal. Repeat twice more with remaining ingredients to make three sushi rolls.

6 Cut each sushi roll into six pieces. Serve with edamame, pickled ginger, sesame seeds and vegan mayonnaise.