This is another recipe that kids as young as my boy, 3, can do. Sushi.
It’s not that hard and the combinations are endless and made at home – it’s so much cheaper than the shops.
Ingredients:
Sushi rice
Seaweed for sushi making
fillings:
- tin tuna, vegemite, mayo, chopped red onion
- avocado
- fresh salmon/tuna with a smidge of wisabi (more for the grown ups)
- cooked chicken, grated beetroot, grated carrots, and grated cucumber
Put rice into a saucepan and fill with cold water so that the level finishes 1cm above the rice grains. Cook until all the water is absorbed. Towards the end you will need to stir more frequently. This should take approximately 20 minutes.
Allow the rice to cool.
Place a piece of sushi seaweed paper on a little bamboo (sushi roller) mat.
Smear a thin layer of rice (1-3 grains deep if you can imagine that) all the way to the edges. It’s tacky work but better if you lightly wet the tips of your fingers with cold water and knead to the edges of the sushi, much like pushing a pizza base to the edges.
Place your filling 2/3 of the way down in a long line.
Roll the first part away from you, using the sushi mat, tuck it in tight. Finish rolling the sushi roll and “glue” the edges with water or pressure.
Place back in the fridge. You can cut them straight away or cut them the morning that you need them. Great for lunches and a good was to get much needed omega 3 oils into the kids.
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