Easy Lunch Box

You know I am in favor of super simple, super easy lunch boxes. This meal is easy to put together, but it does take a little longer to create than some of my other meals. But in the words of my youngest daughter:

“This is like – the perfect meal.”

And you know when your kids say that, it makes your day.

Everything in this easy lunch box is perfect for lunch time, supper time, a family picnic, on the road, or even as an appetizer for a party! 

What I Packed

• Kimbap {sushi}
• Pickled Ginger
• A dab of Wasabi
• Chobap {those little stuffed pockets in the pic}
• Pot Stickers
• Cantaloupe
• Ginger Dipping Sauce in a Salad Dressing Container
• Honest Fizz Orange Pop

I have a Korean daughter-in-law and she showed me how to make Korean Kimbap which is basically like sushi. I have a bamboo mat to roll the Kimbap rolls and it’s really easy. In fact, I’ve taught all of my kids how to do it so that when I’m making a lot of them for a meal they can make their own.

I purchased most of the ingredients at an Asian market in Knoxville that I frequently shop at and most Asian stores should carry all of these ingredients. The pretty napkin came from the dollar tree. The drink came from Earth Fare market.

I talk about how to cook Pot Stickers here.

For the Kimbap {Sushi Rolls} you need Nori Roasted Seaweed sheets, sushi rice or jasmine rice cooked according to the directions, and your desired fillings.

For this meal I made roughly 8 cups of cooked rice. Half went in the Kimbap and half went in the Chobap. I then seasoned the rice – see the recipe below.

As for the fillings, you can use pretty much anything you like. I love, love pickled daikon radish. The pickled radishes are long, yellow tuberous looking things and to me, Kimbap doesn’t taste like Kimbap if I don’t use them. It’s so good! Everything you use will be cut into long skinny strips.

Here’s a good video on the technique of making kimbap. I’m vegetarian, so I don’t use meat in mine, but you can make that choice yourself. Also, I like to season my rice with vinegar, salt and sugar which is different from the video {see recipe below}. Be sure to rub your kimbap rolls with sesame oil for extra flavor. I like to use a serrated knife in a sawing motion to cut my kimbap, you just don’t want to squash the kimbap.

Just like in the video, sometimes I will pack these into a lunch box, other times I serve them in a platter and sometimes – like for a picnic, I’ll wrap each sliced roll in tin foil.

Here are some more kimbap filling ideas:

• pickled daikon radish
• bell pepper
• cucumber
• egg {cooked like a flat omelet}
• cream cheese {I know it sounds weird, but it’s really good}
• hot dogs sliced lengthwise into thing strips {I use veggie dogs}
• Kimchi
• avocado
• spinach

Chobap pockets are found either in the refrigerated section of an Asian store or you can purchase cans. It’s basically fried beancurd pockets. They are delicious!

Seasoned Rice for Kimbap and Chobap

• 6 cups cooked sticky rice
• 1 tbsp. sugar
• 2 tbsp. rice vinegar
• 1 – 2 tsp. salt
• sesame oil to taste

Combine sugar, vinegar, and salt in a small bowl. Pour over rice and mix together until well combined. Add sesame oil to taste.

By the way, you can purchase your own set of Easy Lunch Boxes and Salad Dressing Cups at Amazon.com. I’ve been using ours for a year now and still love them – and they still look brand new!