3 Bento Box Lunches
Dalya Rubin
Dalya Rubin

3 Bento Box Lunches

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Ingredients

  • Rice and Peas
  • 1/4 cup brown rice
  • 1 cup frozen pea/green bean mix
  • 2 teaspoons oil (avocado oil, olive oil, or grapeseed oil)
  • 1/2 teaspoon coriander
  • Pinch of salt
  • Pinch of pepper
  • 2 garlic cloves
  •  
  • Sushi
  • 1/2 cup sushi rice
  • 3/4 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon salt
  • 1 sheet nori
  • 1 avocado or 1 small mango, cut into slices
  • 1 small cucumber or 1/4 of a large cucumber, julienne
  • 1-2 oz raw tuna ( can replace with other fish or another vegetable if vegan)
  •  
  • Salmon Summer Rolls
  • 3 rice paper sheets
  • 1, 5 oz fillet salmon
  • 1/4 of a cucumber, julienne
  • 1/4 cup sliced carrots
  • 1/2 avocado
  • 1/4 cup hummus or other tasty spread
  • 1/2 tablespoon olive oil
  • pinch of salt
  •  
  • Sweet Potato Sticks
  • 1 sweet potato
  • 1-3 tablespoons olive oil
  • pinch of salt

Instructions

    Rice and Peas:
    Combine 1/4 cup brown rice with 3/4 cup water in a small pot. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes.
    Then, add 1/4 cup water,  1 cup of frozen peas/green beans, 2 teaspoons oil, pinch salt, 1/2 teaspoon coriander, a pinch of pepper, and 2 crushed garlic cloves.
    Cook, covered, for another 12-25 minutes, or until all the water is absorbed.

    Sushi:
    To make sushi, cook sushi rice according to package directions. Once the rice is cooled, mix in  3/4 teaspoon sugar, 1 teaspoon rice vinegar, and 1/4 teaspoon salt.
    Place the nori onto a bamboo sushi mat (shiny side facing down), and spread the prepared rice over the top, leaving 1/2 inch edge without rice.
    Place the avocado slices, julienne cucumber, and raw fish slices onto the rice, and roll up.

    Summer Salmon Rolls:
    Drizzle oil and salt over the salmon and cook at 400℉ for 15-20 minutes. Allow the salmon to cool before breaking up into smaller pieces.
    To make each roll: Rinse 1 sheet of rice paper until warm water for 10 -15 seconds. Allow the excess water to drip off and place the rice paper onto a large plate. Spread the hummus onto the rice paper (towards the front), then add salmon pieces, cucumbers, carrot slices and avocado onto the top. Fold the sides of the rice paper towards the center of the wrap, and then roll tightly.
    Repeat this step until the three rice paper rolls are made.
    Cut in half before eating.

    Sweet Potato Sticks:
    Preheat the oven to 350℉ and line a cookie sheet with parchment paper.
    Cut the sweet potato into sticks. Place the prepared baking sheet and drizzle with olive oil and sprinkle with salt. Bake for 45 minutes or until crispy on the outside and soft on the inside.

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