450g sushi rice
60ml soy sauce
2 tablespoons of maple syrup
1 tablespoon of cornstarch
½ tablespoons of grated ginger
1 clove of garlic, minced
2 tablespoons of water
1 tablespoon of oil
1 large (or 2 small) carrot, thinly sliced
½ of a cucumber, thinly sliced
2 tablespoons of rice vinegar
2 tablespoons of white wine vinegar
5–6 Nori sheets
Finely chopped spring onions
- Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
- Rehydrate protein chunks according to package instructions.
- Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.
- In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Once hot, add in the Protein Chunks and saute for 5 minutes untouched. Once they have become crispy, flip and cook for a few more minutes on each side, about 10 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the Chunks are evenly coated in the sauce. Remove from heat and set aside.
- Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
- Assemble the sushi by placing a nori sheet on a sushi mat. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end. Top with some of the cucumber, carrots and some Protein Chunks. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients (around 5-6 rolls).
- Slice into 2.5cm pieces and add to your bento box. Top with spring onions.
- Add a handful of edamame beans and some cherry tomatoes and your lunch is ready to go!