Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sushi rice
Omelettes
Fish
Vegetables
How it's done
Sushi rice
Add the rice and water to a pan and bring to the boil. Reduce the heat, simmer the rice in a covered pan on a low heat for approx. 10 mins., switch off the ring and allow the rice to absorb the liquid for approx. 15 mins., do not remove the lid.
Transfer the rice to a bowl, add vinegar, sesame oil and salt, fluff with a fork, allow to cool slightly.
Omelettes
Mix the egg, soy sauce and rice vinegar.
Heat the oil in a small non-stick frying pan. Pour as much batter into the pan as it takes to make omelettes of approx. 15 cm in diameter. Once the underside is cooked and separates from the pan, turn the omelette, finish cooking.
Spread the rice in the middle of the omelette, roll up.
Fish
Grate the lemon zest and squeeze 1 tbsp of juice, mix with sesame oil, soy sauce and honey.
Coat the salmon with ½ tbsp of sauce. Set aside the remainder of the sauce.
Heat the oil in a non-stick frying pan and fry the salmon for approx. 3 mins. on each side, remove from the pan and drizzle with 2 tbsp of the reserved sauce.
Vegetables
Cut the broccoli into florets, peel the stem and cut into slices approx. 1 cm thick. Finely slice the carrots.
Heat the oil in the same frying pan. Stir fry the broccoli and carrots for approx. 5 mins. Add the remaining sauce.
Squeeze ½ lime. Arrange the omelettes, fish and vegetables in bento boxes, garnish with coriander, lime juice and ginger.
| Tip: | Prepare the evening before. |
|---|
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