September means packed lunches—endless days of uninspired sandwiches stretching into the future. Here’s an idea to change things up a bit. This lunchtime treat will have to be made, or the rice cooked at least, the evening before (unless you’re an early riser) but it will be well worth the time and effort to have something delicious waiting for you when the noon hour bell rings. Just wrap the sushi rolls tightly in plastic wrap and refrigerate to keep them fresh.
Makes 6
- 1 tsp./5 mL wasabi powder
- 2 tbsp./500 mL soy sauce
- 2 cups cooked sushi short-grain rice, cooled
- 2 tbsp./30 mL chopped green onions
- 1 tsp./5 mL mayonnaise
- 1⁄8 tsp./0.5 mL hot pepper flakes
- 6 10-inch (25 cm) tortillas
- 6 sheets nori
- 11⁄2 lbs./750 g peeled, cooked, chopped shrimp or crab
- 1 cup/250 mL chopped avocado
- 1 cup/250 mL finely chopped cucumber
- 1⁄3 cup/75 mL soy sauce
- In a small bowl, combine wasabi and 1 tsp. (5 mL) water. Add 2 tbsp. (30 mL) soy sauce and mix well.
- In a medium bowl, combine rice, wasabi mixture, green onions, mayonnaise and hot pepper flakes.
- Line each tortilla with nori. Arrange rice mixture equally in center of each wrap. Add shrimp, avocado and cucumber. Fold both ends over filling. Roll up and serve with soy sauce.
Tip: Try preparing the sushi rice with seasoned vinegar and toasted sesame seeds.
Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
This article is from Canadian Teacher Magazine’s Sept/Oct 2011 issue.