Yuzu chicken and sushi bento box
by Louise Robinson
Return to Recipe
Print
Ingredients
Fresh Meat
4 chicken thighs, boneless, cut into bite-sized pieces
Store Cupboard
3 tbsp of soy sauce
1/2 tsp togarashi
3 1/2 pinches of salt
1 tsp black sesame seeds
300g of Japanese short grain rice
wasabi paste
1 tbsp of toasted sesame seeds
3 tbsp of tahini
4 tsp sugar
1 1/2 tsp black pepper
1 tbsp of sesame seeds
Oils & Vinegars
2 tbsp of sesame oil
1 tbsp of extra virgin olive oil
1 tbsp of groundnut oil
5 tbsp of rice vinegar
Beverages
2 tbsp of yuzu juice
1 tbsp of water
4 tbsp of mirin
Salad & Fresh Herbs
2 little gem lettuces, 6 leaves only
2 tbsp of chopped coriander
1/2 tbsp of chopped chives
12 chives
Fish & Shellfish
50g of white crab meat
250g of tuna, sashimi-grade
40g of salmon, very fresh, sushi-grade
Fruit & Vegetables
3 tbsp of lemon juice
2 asparagus spears
4 spring onions, finely sliced on the diagonal
1 1/2 tbsp of lime juice, plus extra wedges to serve
1 avocado
1 cucumber, peeled, deseeded and cut into 6 sticks each 9cm x 0.5cm
8 fine beans
2 carrots, cut into 6 sticks each 9cm x 0.5cm
1 1/2 bird's eye chillies, seeds removed and finely chopped
1 garlic clove, crushed
1 handful of sea vegetables, dried
50g of edamame, blanched if frozen
1 celery stick, sliced
1 handful of radishes
Cereals, Grains & Pasta
5g of noodles, any thin glass variety
Spices & Dried Herbs
freshly ground black pepper
10g of root ginger, grated
1 tbsp of pickled ginger, sliced
Speciality Ingredients
2 rice paper sheets
4 sheets of nori seaweed, trimmed to 16cm x 19cm
120g of silken tofu
Cooking Sauces
light soy sauce, for dipping