School Lunchbox
Sushi Roll Lunchbox with Fried Egg & Sausage, No-Fuss Recipe
Prep
20 min
Cook
15 min
Servings
2
Level
Medium
A school lunch that's a fun twist on the usual: rice rolled neatly with sweet fried egg, sausage, and carrot, then sliced neatly like sushi. Kids love it because it's cute and easy for little hands to hold, while still being packed with complete nutrition from carbs, protein, and veggies.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams warm white rice
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 3 sheets nori (seaweed sheets)
- 2 chicken eggs
- 3 pieces beef sausages
- 1 piece carrot
- 1 piece Japanese cucumber
- 2 tbsp cooking oil
- 1 tsp (for the egg) sweet soy sauce (kecap manis)
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👩🍳 Instructions
- 1 Mix the warm rice with the apple cider vinegar, sugar, and salt. Stir gently while fanning the rice so it turns glossy and doesn't get sticky, then set aside until it reaches room temperature.
- 2 Beat the eggs with a little sweet soy sauce and salt, then fry into a thin omelet in a flat pan until cooked through. Remove and cut into strips the same length as the nori sheet.
- 3 Briefly boil the sausages, then pan-fry them quickly in a little oil until lightly browned. Cut into long strips.
- 4 Peel the carrot and cucumber, then cut into matchstick-sized strips. Blanch the carrot briefly (1-2 minutes) so it's a bit softer but still crisp.
- 5 Place a sheet of nori on a sushi mat or plastic sheet, spread a thin, even layer of rice over 2/3 of the nori, leaving the far edge bare so you can seal the roll later.
- 6 Arrange the fried egg, sausage, carrot, and cucumber in a row in the center of the rice.
- 7 Roll gently from the nearest edge while pressing firmly with the help of the sushi mat, then seal the nori edge with a little water.
- 8 Let the roll rest for 5 minutes to firm up, then slice with a sharp knife dipped in water into 6-8 pieces.
- 9 Arrange the sushi roll slices in a lunchbox, and let them cool completely before sealing tightly so they don't get soggy.
💡 Tips
• Use rice that isn't too soft/mushy so the roll doesn't fall apart easily when sliced.
• Wet the knife with water before cutting the roll so the slices come out neat and the rice doesn't stick to the blade.
• You can swap the filling to suit your child's taste, such as shredded cheese or beef abon (sweet shredded beef floss) for a flavor variation.
• Store at room temperature for a maximum of 4 hours; avoid refrigerating for too long, as the rice can turn hard.
📊 Nutrition Facts / serving
310
Calories (kcal)
11 g
Protein
9 g
Fat
46 g
Carbs
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