Trying to convince a teenager to take a salad for a school lunch can be difficult, unless you can call it a ‘deconstructed salad’. Somehow then it’s cool. I give you my deconstructed sushi salad. Guaranteed to keep you full all afternoon, and never be boring.

For 4 serves:

2 cups cooked brown rice (or sushi rice)

Approx 5 tablespoons sushi seasoning, check bottle for amount

1 cup shredded cabbage

2 carrots, grated

2 radishes, thinly sliced

3/4 cup frozen edamame beans

1 spring onion

1/2 packet tempeh or tofu

2 sheets nori

4 little bottles soy sauce (I keep the ones from sushi shops, but you could fill up little pots from your bottle in the fridge

Optional extras: sliced avocado, wasabi mayonnaise

 

Cook the rice according to packet instructions, cool, and season to taste with sushi seasoning. Layer in the bottom of 4 containers/bowls.

Layer the vegetables over the top. I just chuck the edamame beans in frozen; they’ll be defrosted by lunchtime, promise.

Lightly fry the tempeh or tofu in a pan until brown on both sides. You might want to splash some soy sauce on while cooking for extra flavour. Add this to the salad.

Lightly toast the nori sheet; I hold mine over the gas hob until it goes crisp. You could toast it in a frying pan. Roughly rip this into pieces and put on top of the salad.

Tuck a little bottle of soy sauce in, to be added to the salad just before eating. Yum!

*Meat eaters might like to add some cold chicken or tinned tuna. You can make this salad to order.