This inspiration came from Jamie Oliver. Our “customers” could choose from salmon, tuna or chicken. For the vegetarians we made a couscous version with falafel and hummus. Very nice as well! Let you imagination go wild with the ingredients. It’s lots of fun to make and to serve. We definitely will make this for BUX Lunch again.
FRESH SUMMERY NOODLE BOX
Rice vermicelli noodles are great if you don’t have time to cook grains, and they don’t stick together when cold, making them a perfect option for bentos. You can prepare this box either the night before or in the morning.
Soak a portion of vermicelli noodles in hot water according to packet instructions (I use vermicelli that needs just 5 minutes), then drain and rinse with cold water.
Toss the cold noodles with 1 tablespoon toasted sesame oil, the juice of half a lime or lemon, plus a pinch of sea salt to taste.
Thinly slice some cucumber and spring onion, finely chop some mint, and mix all these into your box with the noodles. If you like it hot, you can add some chilli powder, too.
Next, add your protein. For this box, I used smoked tofu drizzled with soya sauce and toasted sesame oil, but you can use any type of protein – tofu, avocado, toasted nuts – whatever you like.
Finish with some lettuce leaves – I like to top mine with slices of kiwi to add a fun and fresh twist.
2. SUSHI RICE BOX
This simple sushi rice keeps in the fridge for a few days and is delicious topped with any vegetables. Prepare your box night before and store in the fridge overnight (although it’s worth keeping in mind that this kind of rice tastes best at room temperature).
Cook a portion of short grain brown rice or sushi rice according to packet instructions. Pudding rice works well too, if rinsed well in cold water before cooking.
Once cooked, cover and leave to rest for 10 minutes, then spoon through ⅓ tablespoon light-coloured vinegar and ½ a teaspoon of sugar (choose the least refined option possible – I use coconut palm sugar), plus sea salt to taste.
Mix carefully, taking care not to mush the grains.
Transfer the rice to your box, then top with grated carrot, sliced avocado, cooked beetroot, cherry tomatoes, rocket leaves and a boiled egg.
For extra flavour, mix in some toasted sesame seeds and tear some nori seaweed over the top.
BUX Lunch 