Last-minute Lunch

Sometimes we forget to pack or set up our lunches the night before, which always causes a bit of panic as we rush around in the morning trying to get out on time for work.  Luckily, with a little bit of prep ahead of time and some handy leftovers, I still managed to get lunches together in less than five minutes.

Salmon/avocado onigiri, smoked Alaskan salmon, mix of soy and hoisin sauces for dipping, dried mango and strawberries, cucumber and bell peppers topped with rice vinegar and sesame sprinkles.

The cucumber and bell pepper slices were leftovers from making sushi the night before.  The rice vinegar flavored them just a little and the sesame seeds gave a little bit of crunch.  The onigiri were from the freezer; I nuked them for a little bit in the microwave to defrost and then topped with furikake (crumbled seaweed and sesame mixture) for color and a little more flavor.

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