Sushi Pockets

Sushi pockets are a quick lunch idea that also make an excellent appetizer or party canapé.

By Paul Finkelstein; photo by Edward Pond

Ingredients

1/4 cup (60 mL) brown rice
1/2 ripe avocado, finely diced
4 cherry tomatoes, quartered
1/2-in (1-cm) length English cucumber, finely diced
2 baby carrots, finely diced
1/2 yellow pepper, finely diced
1 green onion, thinly sliced
1 radish, finely chopped
Juice of half a lemon
Pinch each salt and pepper
2 sheets of nori (dried seaweed) cut into 9 squares each

Dressing: Combine 1 Tbsp (15 mL) each of honey, orange juice and freshly squeezed lemon juice, and 2 tsp (10 mL) of soy sauce.

Materials While many people love sushi, the idea of bringing their own to work for lunch may seem overwhelming. This recipe allows everyone to be the master of their own sushi domain. It's great on its own, or you can add seafood, fish, meat or tofu. The citrus juice will help keep the mixture fresh and the colours vibrant. To ensure the avocado holds up until lunch, chop it in the morning, then add it to the ingredients you prepared the night before.

Directions

In a small saucepan, add rice to 1/2 cup (125 mL) water and bring to a boil. Reduce heat, cover and simmer until rice is tender. Fluff with a fork, cover and cool.

In a bowl, gently mix avocado, tomatoes, cucumber, carrots, yellow pepper, green onion, radish, lemon juice, salt and pepper. Combine the cooled rice and the vegetable mixture. Add dressing and stir gently. Adjust seasoning to taste. (You can add diced meat, fish or seafood at this point, if desired.) Transfer to a sealed container and pack for work along with the nori.

To prepare your lunch, cradle the square of nori in your hand to make a pocket, and spoon in the sushi mixture.

Best Health Magazine, Spring 2008, Reader's Digest