Japanese Lunch Box: Umami-packed Sushi Platter & Miso Soup for a Michelin-Star Experience at Home

Allergens

Fish (in sushi) - Shellfish (shrimp) - Soy (miso, soy sauce)

Ingredients

• 2 cups sushi rice, uncooked
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 sheets nori (dried seaweed)
• 1 ripe avocado
• 1 cucumber
• 1 carrot
• 1 pound sushi
• grade tuna, thinly sliced
• 1 pound salmon fillet, thinly sliced
• 8 large shrimp, peeled and deveined
• 2 cups mixed sushi vegetables (such as enoki mushrooms, pickled ginger)
• 4 cups dashi broth
• 1/2 cup white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• Sesame seeds, for garnish

Instructions

1. Prepare the sushi rice according to package instructions. While the rice is cooking, prepare the vegetables and proteins. For the miso soup, combine dashi broth, miso paste, soy sauce, mirin, and sugar in a pot over medium heat. Stir until well combined and bring to a simmer. Keep warm. Assemble the sushi rolls using nori sheets, sushi rice, and your choice of proteins and vegetables. Slice into bite sized pieces. To serve, place the sushi on individual plates or in bento boxes, garnishing with sesame seeds. Ladle the miso soup into small bowls.

Chef’s Insight

Use a sharp knife to slice the fish and vegetables evenly for an appealing presentation. - To maintain freshness, serve the sushi and soup immediately.

Notes

This recipe can be adapted for various dietary preferences by substituting proteins and vegetables.