Sushi rolls are fabulous for lunch boxes, but it’s not always easy to find time for the rolling. In which case, the sushi bowl is a good way to enjoy all the flavours that make sushi so good, in a fraction of the time.
2 cups sushi rice
3 cups water
4 tbsp rice wine vinegar
2 tbsp sugar
½ tsp salt
2 tbsp olive oil
1/2 cup shredded nori (dried seaweed)
1 1/2 cups finely sliced salad toppings of your choice, such as cucumber, avocado, snow pea shoots, grated carrot, capsicum.
Tamari or soy sauce to serve (optional)
Place rice into a medium sized saucepan with the water. Bring to the boil. Turn down the heat and simmer gently for 12 minutes. Remove from the heat, and stand, with the lid on, for 10 minutes.
While the rice is cooking, heat a frying pan and add the oil. Whisk the eggs lightly and pour into the frying pan. Allow to cook to a golden brown underneath before flipping to cook the other side. Remove omelette from the heat and place onto a chopping board. Slice into strips.
Combine the rice wine vinegar, sugar and salt in a small bowl. Mix well, then sprinkle over the cooked rice and mix through with a spoon using a cutting motion to break up any lumps. Allow to cool, then divide the rice between four bowls.
Top rice with cooled omelette and salad veggies, and scatter the shredded nori over the top. Serve immediately, or if they are going into lunch boxes, cover with a tightly fitted lid and pack with an ice pack to keep cool until lunch time.