NEED TO KNOW
|Type of dish||Asian|
|Cooking time||<30 min|
|Serves/makes||2 - 4|
|Special options||Dairy & Gluten-free|
Avoid the great lunch letdown: soggy sandwiches, a wedge of processed cheese, the daily apple.
|1 1/2 cups cooked long or short-grain rice|
|2 tbsp white vinegar|
|2 tsp sugar|
|1/2 tsp salt|
|1 sheet nori seaweed, halved|
|1/2 carrot, peeled and grated|
|1/2 cucumber, thinly sliced|
|4 slices smoked salmon|
|1. Place rice into a bowl and add vinegar, sugar and salt. Mix until the rice is sticky. Spread one of the nori sheets with the rice.
2. Top with the carrot, cucumber and salmon. Spread with remaining rice and top with the nori.
3. Slice into lengths and serve with soy and wasabi if desired.
Stack in a lunchbox layered with paper to soak up any moisture.
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