For feeding a class of 30
I bag of sushi rice $3.69
Chicken breast $4.00
Nori $2.95 a pack of 10 we used 12 so $3.54
We made our own teriyaki sauce but shop bought works well too.
60g sugar we halved the recipe to reduce the sugar content, $0.10
4 tbsp light soy $ 0.20
4 tbsp dark soy $0.20
2 tbsp sake $0.20
Place the sugar and the light soy in a small pan over a light hear and stir until sugar has dissolved. Simmer for 5 mins until thick, add the sake and dark soy sauce and allow to cool.
Wash the sushi rice in cold water until it runs clear.
For every cup of rice used add 1.5 cups of water to the pan.
Bring to a boil and simmer for around 15. -20mins taste to see if soft.
Put the cooked rice in a bowl to cool.
Sushi seasoning optional
4 tbsp rice vinegar $0.10
2 tsp sugar $0.05
1/4 tsp salt $0.05
Place ingredients in a microwaveable bowl and heat until dissolved
When rice is cool add a few tbsp of this until it feels sticky, extra can be used to seal the nori ends when rolled.
We oven baked the chicken and then shredded it into smaller pieces, this was then mixed with the teriyaki sauce.
The tuna was mixed with mayonnaise.
The children cut the carrot and cucumber into matchsticks.
Nori was placed on the work top. Rice is placed on the nori leaving a few cm at the top for joining, cover the other areas.
Place the veg along the bottom, cover this with the filling of your choice.
Roll the sushi and chill for 10 mins.
Cut into around 6-8 pieces.
Sushi seasoning $0.20
Teriyaki sauce $0.70
Sushi ingredient $16.12
We got 72 pieces of sushi from this so it works out at $0.24 a piece.
Depending on age 3-4 pieces would work well for lunch.
3 pieces $0.70
4 pieces $0.94
Orange and Carrot Muffins
These are perfect for lunchboxes – they taste delicious, are quick and easy to make, they freeze well and you can pop them, frozen, in the lunchbox in the morning without any packaging needed.
1 cup oil
1/2 cup soft brown sugar
1 tsp vanilla extract
2 carrots, peeled and finely grated
2 cups flour
2 tsp baking soda
2 tsp cinnamon
finely grated zest of 2 oranges
1/2 tsp salt
Preheat oven to 180°C and line 15 muffin tins with squares of baking paper. Beat eggs, oil, sugar and vanilla until evenly combined. Mix in carrots. Stir in flour, soda, cinnamon, orange zest and salt to just combine. Spoon into prepared muffin tins to ¾ fill. Bake until springy to the touch (25-30 minutes). Uncooked batter keeps in the fridge for several days and can be cooked to order.
If you like your baking a bit sweeter you can add 1/2 cup honey. Walnuts make a nice addition too.
Approx. cost per muffin: 25c
Time taken (inc the actual baking) 1 hour
50 wonton skins $3.00
Sausage meat we used 1.5 packs each recipe at $2.50 so $3.75
Both these were bought at the mad butcher
Tinned lentils $1.30
1/3 of a bottle of Hoi sin sauce $1.00
Veggies – couple of carrots, some cabbage and silver beet or whatever available $1.00
We grated or finely chopped the veggies, added the lentils, browned off the sausage meat and mixed everything together with the sauce.
Place heaped teaspoons of the mixture in each wonton skin, seal the edges with water. Place on a baking tray and cook at 180 until lightly browned ( about 15 mins)
50 wontons made for $8.75
About 4 should be enough for a lunch
Cost is $0.70 per serve.
Sausage meat $3.75
Tinned lentils $1.30
Total cost $10.05
This made 30 lunch box sized sausage rolls
Cost is $0.34 per serve
Grate or finely chop the veggies, mix all ingredients in a bowl, divide between the pastry. Brush a little milk over. Cook at 180 for about 20 mins.
Both recipes freeze well.
Loved today, the kids were so excited and loved creating their own wontons. We had planes, envelopes, purses and some even managed tortellini!
I think kate is going to email some pictures.