Lunch Box Thick Roll

Name: Lunch Box Thick Roll
Cuisine: Japanese
Ingredients: 5 whole nori (laver) sheets; 6 cups (lightly packed) prepared sushi rice made from 1¼ cups dry brown rice and 1 cup dry sticky red rice; ¼ cup gari (sweet pickled ginger), cut into julienne strips; 6 cups (lightly packed) prepared sushi rice made from 1¼ cups dry brown rice and 1 cup dry sticky red rice; 6 cups (lightly packed) prepared sushi rice made from 1¼ cups dry brown rice and 1 cup dry sticky red rice; 5 large salad leaves; Vegetable oil for cooking; ¼ cup gari (sweet pickled ginger), cut into julienne strips; 1 medium carrot, cut into julienne strips 3 inches long (about 1 cup); 1 tablespoon curry powder; 1 large egg, beaten well; ½ cup potato starch; 1 pound boneless chicken thighs, cut into 20 long strips, about 4 inches long; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); 2 teaspoons honey

Futo-maki bento

Preparation info

Makes
4
thick rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Most children, alas, have a school lunch that consists of something loaded with fat, sugar, and empty calories and leaves them feeling poorly nourished. Why not pack a sushi lunch for them? This sushi is made with brown rice cooked with sticky red rice rolled with delicious Japanese-style chicken. It provides nutrition, energy, and hunger-satisfying appeal.

Ingredients

Asia
Japan
Lunch

Ingredients

Method