Break lunch box boredom with these sushi sandwiches
Easy to make, nutritious and tasty, these sushi sandwiches are great to break lunch box boredom. My family loved the teriyaki beef, but the filling options are endless - smoked salmon, prawn, chicken, crab, tuna, tofu or vegetarian. The choice is yours. Place in your lunch box with a squeeze of wasabi and a small jar of soy sauce. Enjoy.
Ingredients For the teriyaki sauce 1/4 cup soy sauce (gluten free if required)
1 cup water
1 tbsp finely grated ginger
1 clove garlic, crushed
5 tbsp brown sugar
2 tbsp honey
2 tbsp cornflour
1/4 cup water, cold
For the sushi rice 2 cups sushi rice, cooked and cooled as per packet instruction
For the sushi sandwich 1 tbsp oil
4 beef minute steaks
2 carrots, grated or thinly sliced
2 cups lettuce, cut roughly
1 yellow or red capsicum, thinly sliced
Sesame seeds (optional)
4 nori sheets
For the teriyaki beef
Put the soy sauce, water, ginger, garlic, brown sugar and honey into a saucepan. Turn the saucepan on high and bring to the boil, stirring to combine until the sugar dissolves. Turn down the heat to low and simmer the sauce for 5 minutes.
In the meantime, while the sauce is simmering, put the cornflour into a bowl and gradually stir in the cold water and 2 tbsp of the sauce, making sure there are no lumps.
Stir or whisk the cornflour into the water and sauce mixture and aim for a smooth consistency without lumps
Turn the heat on the saucepan to medium. Pour the combined cornflour mixture into the sauce and whisk to combine for 2 minutes. Set aside for 5 minutes to cool.
The sauce will start to thicken as you stir in the cornflour mixture and will be slightly sticky
Place the beef into a airtight container and pour the teriyaki sauce over the top until the beef is just covered. Put the lid on and place in the refrigerator for 30 minutes to marinate. Reserve the remaining sauce in a container and refrigerate. The beef can be left overnight if desired, but can be cooked after 30 minutes.
Turn a frypan on high for 1 minute. Add the oil and cook the beef, 30 seconds each side. Take off the heat, rest for 2 minutes and slice into strips.
Cover the beef with the sauce to marinade
To assemble the sushi sandwich
Place the nori shiny side down on a chopping board.
Place 1/2 cup of rice in one corner of the nori, and use a spoon to spread the rice into a triangle from the corner into the middle, leaving a 1.5cm edge free from rice.
Place the lettuce, cooked beef, carrot and capsicum on the sushi rice. Pour 2 tbsp of the remaining teriyaki sauce on top of the ingredients. Sprinkle with sesame seeds, if desired.
Place the sushi rice and ingredients in a triangle, starting from one corner
Using a pastry brush, wet the edges of nori near the filling and fold the nori in half, making a triangle. Gently fold the wet edges over, like a parcel. Wrap the sushi sandwich tightly in plastic wrap to help seal the edges. Refridgerate for 15 minutes.
Fold the nori gently so that you make a triangle
Serve with soy sauce and wasabi. For lunch boxes, I place the sushi sandwhich in a lunch box with a squeeze of wasabi and a small jar of soy sauce.