Sushi Slice
Last year I literally packed around 640 lunches for my four children. As a mother, I try my best (as I'm sure you do) to pack nourishing food. But then there are those days when it all goes out the window, and you're reaching to the back of the pantry for something, anything… So you end up packing whatever you can find, knowing full well it will most likely return back home to you at the end of the day, soggy and slightly warm. Mum life.
Here is a recipe they will love. Perfect for lunch, for the whole family, or a lazy Friday night dinner, and it won't go soggy. Making Sushi in slice form is much simpler than individual rolls. You can also make any filling combination you like depending on your taste, like spicy tuna, rainbow vegetable mix or plain avocado.
Enjoy Emma x
Chicken and Cucumber Sushi Slice
Makes approximately 20 squares
4 cups of Sushi rice cooked per packet instructions and cooled.
2 cucumber sliced
2 cups of shredded chicken
2 tbsp sesame seeds
4 nori sheets
Line the base of a large baking tray with 2 nori sheets.
Spread 1/2 of the cooked and cooled sushi rice over the bottom nori sheets.
Layer chicken over the rice, followed by sliced cucumber.
Then layer the remaining rice over the middle filling and top with 2 nori sheets.
Lightly press the top nori sheets, so the slice all comes together.
Chill for 1 hr in the fridge.
Slice the Sushi into squares or triangles on the tray.
Sprinkle with toasted sesame seeds.
Serve with Japanese mayonnaise and soy sauce.
