Protein-packed sushi with vegetables and white rice, the perfect energy-boosting meal for fuelling up pre-workout.

450g sushi rice

60ml soy sauce

2 tablespoons of maple syrup

1 tablespoon of cornstarch

½ tablespoons of grated ginger

1 clove of garlic, minced

2 tablespoons of water

1 tablespoon of oil 

1 packet Profusion Organic Pea and Fava Protein Chunks 

1 large (or 2 small) carrot, thinly sliced

½ of a cucumber, thinly sliced

2 tablespoons of rice vinegar

2 tablespoons of white wine vinegar

5–6 Nori sheets

Finely chopped spring onions

Edamame Beans

Cherry Tomatoes

  1. Cook your rice according to package instructions. Once done, place in a large bowl in the fridge to cool down.
  2. Rehydrate protein chunks according to package instructions.
  3. Make the sauce by whisking together the soy sauce, maple syrup, cornstarch, ginger, garlic, and water. Set aside.
  4. In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Once hot, add in the Protein Chunks and saute for 5 minutes untouched. Once they have become crispy, flip and cook for a few more minutes on each side, about 10 minutes total. Add in the sauce and cook for a few more minutes, tossing often, so that the sauce can thicken. Stir to ensure the Chunks are evenly coated in the sauce. Remove from heat and set aside.
  5. Once rice is cooled down, mix in the rice vinegar and white wine vinegar and set aside.
  6. Assemble the sushi by placing a nori sheet on a sushi mat. Spread 2/3 cup of the cooked rice over the nori sheet, leaving about 2/3 of an inch clean on one end.  Top with some of the cucumber, carrots and some Protein Chunks. Roll the nori sheet over top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat with the remaining ingredients (around 5-6 rolls).
  7. Slice into 2.5cm pieces and add to your bento box. Top with spring onions.
  8. Add a handful of edamame beans and some cherry tomatoes and your lunch is ready to go!

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