Lunch Box Sushi

Chef

Alison Lewis

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Cookbook

400 Best Sandwich Recipes: From Classics and Burgers to Wraps and Condiments

Published by Robert Rose

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This image courtesy of Colin Ericcson

I came up with this idea because sushi for lunch is often requested at my house. These came out great, and I love using shrimp instead of crabmeat in this recipe.

NotesVariation

You can use flavored tortillas in this recipe and imitation crab instead of shrimp.

Tip: Prepare your rice the day before. I like to prepare my sushi rice with seasoned vinegar and toasted sesame seeds.

Serves4 to 6

CostModerate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, tree nut free

Meallunch

Taste and Texturesavory

Type of Dishsandwich

Ingredients

1 tsp wasabi powder 5 mL
2 tbsp soy sauce 30 mL
2 cups cooked sushi short-grain rice, cooled 500 mL
2 tbsp chopped green onions 30 mL
1 tsp Homemade Mayonnaise or store-bought 5 mL
1/8 tsp hot pepper flakes 0.5 mL
6 10-inch (25 cm) white or whole wheat tortillas
6 sheets nori
1½ lbs peeled cooked shrimp, chopped 750 g
1 cup chopped avocado 250 mL
1 cup finely chopped cucumber 250 mL
1/3 cup soy sauce 75 mL

Instructions

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.