SERVES: 2 This is the perfect lunch if you love sushi but don’t want the hassle of making it or the expense of buying it ready-made. I usually cook up a big batch of rice and whip up a few different dressings at the weekend. This means that lunches like this only take a matter of minutes to create. A major win for busy women! Struggling to find seaweed (nori) in the supermarket? Then look in the Asian aisle – you’ll usually find it in handy dried sheets.
◆ 1 tbs sesame oil
◆ 80g shelled edamame beans
(fresh or frozen)
◆ 250g cooked rice (about 100g dried weight or you can use 1 pack of microwave rice here)
◆ 2 tbs soy sauce or soy and ginger dressing (see rice noodle salad recipe on opposite page)
◆ 1 seaweed sheet (nori), cut into thin strips (optional)
◆ 4 spring onions, chopped
◆ 1 carrot, grated
◆ 1 avocado, diced
◆ ½ cucumber, cut into thin matchsticks ◆ 100g smoked salmon, tinned crab meat or tinned tuna
◆ Juice of ½ lime
◆ Wasabi paste, to taste (optional)
1. Heat sesame oil in a small frypan or wok and add edamame beans. Stir-fry for 3–4 mins and leave to cool slightly.
2. Place the rice in a bowl and pour over the soy sauce or dressing, then mix well until the rice is well coated.
3. Layer all the ingredients, except the lime juice and wasabi paste, in any order you like in a jar or an airtight container. Squeeze over the lime juice and top with a little wasabi paste, if using. Leave in the fridge overnight and grab in the morning.