Free-form kimbap/onigiri

Author Notes

For me, lunch is more about the art of compilation than cause for any actual cooking.

This assembly line meal combines the best of a Japanese rice ball (onigiri) with the bright, robust flavors of Korean maki (kimbap). A single-serving package of toasted laver provides for fresh seaweed that retains its crispiness without having to resort to the fancy sheets of laver that come individually wrapped in plastic with origami instructions. And the free-form style allows you to top it with whatever you please, in this case spicy tuna with a vegetal punch from perilla leaves and pickled daikon. (This lunch owes a lot to the spicy tuna kimbap at Emo's in NYC's Koreatown.) - nightkitchen —nightkitchen

Test Kitchen Notes

If you’re looking for a lunchtime change of pace, this could be it. It is fresh and light, with a bit of a kick. The herbs go nicely with the pickled daikon and toasted laver, and the rice and fish fill you up without weighing you down. It helps to cook your rice so that it is sticky. Instead of the single-serving package, you could cut larger sheets of toasted seaweed into smaller pieces. This lunch can be prepared quickly, and if packed carefully travels well. The act of putting together as you eat will slow you down, and make for a nice break. – SallyCan —The Editors