Sushi

This is one that the kids can get involved in (but you could get sticky rice everywhere). It\’s cheap to make at home. If your kids are like mine, they only want simple fillings like just cucumber and mayo or sliced omelette. There is a lot of nutrition in seaweed. The downside is the sugar in the sushi seasoning. I have not yet made the seasoning from scratch (you can buy it ready made). This makes 4 long (full seaweed length) rolls, which are cut in half to make 8 standard sushi rolls, or slice into 2cm lengths for little ones.

  • 2 cups white rice
  • 4 nori (seaweed) sheets
  • half a cucumber sliced lengthways
  • half a carrot sliced lengthways
  • half an avocado, sliced
  • optional: protein of some sort
  • 2 eggs whisked, salt or dash of light soy sauce added, then fried over medium heat to make an omelette
  • cream cheese or mayonnaise
  1. Use the rice cooker. Wash the rice as you would normally to get out some of the starch. Then add 3 tbs such seasoning. Then add enough water to cover by about 1cm as usual. Cook as usual. Note that the more seasoning you add, the more likely the bottom of the rice cooker will burn (with the sugar).
  2. Prepare the other ingredients.
  3. Lay out a nori sheet and spoon the rice, making a thin flat layer of rice that doesn\’t go all the way to the edge on one side (the side that will wrap around at the end)
  4. Add the ingredients but not too many! It will be hard to wrap and eat otherwise. This is where you see how much profit the sushi joints must make.
  5. Roll and when you get to the end (the edge without rice), roll it over and brush with just a little water to make it stick if it isn\’t already sticking.
  6. Chop into desired lengths.

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