Easy Lunch Box Ideas

Did you know that sushi has a ton of benefits?
First off, it is low in calories – how can so much goodness be all kept in one small roll?!
Nori, the seaweed, is full of healthy nutrients, including vitamins A, B-6, C, etc. Furthermore, fish is full of omega-3 fatty acids and protein. Sushi is also said to lower blood pressure, improve hormone balance, increase metabolism, and boost the immune system. Wasabi is also anti-inflammatory and helps to improve liver health.

Check out our easy step-by-step guide in the video below to make your lunchboxes look awesome!


For the Rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice in colander and drain.
• Put the rice and water in medium saucepan with a tight fitting lid.
• Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered.
(For a good seal wrap the pan’s lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel’s edges are folded up well away from the heat.)
• Cook until all the water is absorbed, about 15 minutes.
• Remove the rice from the heat (don’t uncover) and set aside for 10 minutes.
• Fluff the rice with a fork and transfer it to a large bowl.
• Add the vinegar mixture and toss with the rice, using a wooden spoon.
• Spread it out on a parchment paper-lined baking sheet.
• Fan the rice continuously with a fan or magazine until cooled.
• Cover the rice with a damp towel.

To Assemble Rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space.
• Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat.
• Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge.
• Line up the fillings about 1-inch from the closest near edge, evenly across the rice.
• Leave 1-inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder.
• Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll.
• Add the vinegar mixture and toss with the rice, using a wooden spoon.
• Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal.
• Transfer the sushi to a plate and cover with damp paper towels.
• Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.


• 3 Cups Short Grain Japanese Rice
• 1/3 Cups Rice Vinegar
• 3 Tablespoon Sugar
• Pinch of Salt

• 10 Nori Sheets
• Sesame Seeds for Sprinkling
• 1 Cucumber
• 1 Plum Tomato Seeded
• 1 Avocado
• 1 Carrot
• 1 Mango
• 1 Romaine Lettuce Heart
• Soy Sauce
• Wasabi Paste (optional)
• 20 Asparagus Spears, trimmed and blanched (optional)
• 1 Small Red Onion (optional)

All products used in the making of this video can be found here.

What you need