for 2 person

Sushi rice

100 g	sushi rice
2 dl	water

1 tbsp	rice vinegar
1 tsp	toasted sesame oil
½ tsp	salt

Omelettes

2	eggs
1 tbsp	soy sauce
1 tsp	rice vinegar

½ tbsp

peanut oil

Fish

1	organic lemon
½ tbsp	toasted sesame oil
3 tbsp	soy sauce
2 tbsp	honey

200 g

salmon fillet without skin

oil for frying

Vegetables

1	broccoli (approx. 120 g)
1	carrot

oil for frying

½	lime
1 tbsp	coriander leaves
20 g	preserved ginger

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.

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