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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Cook rice according to packet instructions. Set aside to cool slightly.
2 To make the onigirazu, in a small bowl, combine tuna and kewpie. Place a sheet of plastic cling film on a clean surface and place a nori sheet on top.
Place ¹⁄³ cup rice on top and, using wet hands, gently push the rice out to make an 8cm square in the centre of the sheet. Top with lettuce, tuna, cucumber and another ¹⁄³ cup of rice. Fold edges inwards to make a parcel. Repeat to make three more onigirazu, then secure with cling wrap and chill until ready to slice.
3 In a small bowl, toss together tofu and furikake seasoning. Heat oil in a medium frypan over medium heat. Add tofu and cook, turning, for 5 minutes or until slightly golden. Set aside. Place edamame in a microwave-safe bowl, cover and microwave for 2-3 minutes or until cooked. Allow to cool.
4 To assemble, place onigirazu, edamame, tofu bites and strawberries in each lunchbox.
Calories 506 cal
Kilojoules 2126 kJ
Total fat 19 g
Saturated fat 3.4 g
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