- fresh edamame in the pods (or frozen soya beans)100 Grams
- handful of a favourite fruit, such as fresh pineapple, blueberries or strawberries
- For the sushi: 100g sushi rice
- rice vinegar1 Tablespoon
- golden caster sugar1/2 Teaspoon
- sheet nori1
- 1 smoked mackerel fillet, about 75g, flaked1
- light mayonnaise1 Tablespoon
- spring onions, chopped2
- pea-sized blob wasabi (optional)
- red pepper, thinly sliced lengthways, about 6 slices1/4
1. Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.
2. Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins.
3. Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet.
4. Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces.
5. Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.