Homemade sushi is made doable for lunch the next day. Protein from tamago, “egg” in Japanese, is replaced here with a sliced socca omelette, giving it the look and feel of traditional tamago, while remaining entirely egg free.
Socca “Tamago” Sushi Bento Box
Ingredients
- 4 Basic Socca Pancakes
- 1 cup (250 mL) shelled, frozen edamame, defrosted
- 2 carrots, peeled and grated
- 1 English cucumber, chopped
- 2 Tbsp (30 mL) rice vinegar
- 1 Tbsp (15 mL) low-sodium tamari
- 2 tsp (10 mL) sesame seeds, plus more to garnish
- 1 tsp (5 mL) minced fresh ginger
- 1/4 cup (60 mL) vegan or egg-free mayonnaise
- 1/2 tsp (2 mL) wasabi powder
- 2 cups (500 mL) cooked short grain brown rice
- 4 sheets toasted nori, cut into squares
Nutrition
Per serving:
- calories357
- protein10g
- fat17g
- saturated fat2g
- trans fat0g
- carbohydrates43g
- sugars5g
- fibre6g
- sodium495mg
Directions
01
Roll socca into tubes and slice into 1/2 in (1.25 cm) rounds. Add to large bowl along with edamame, carrots, cucumber, vinegar, tamari, sesame seeds, and ginger. Toss gently to combine.
02
In small bowl, combine mayonnaise and wasabi.
03
To assemble, add rice and socca mixture to container or bento box; sprinkle rice with additional sesame seeds. Pack mayonnaise mixture and nori in their own small containers. Keep refrigerated until ready to pack.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
