Recipe: Kid-Friendly Sushi

I haven't met a kid who doesn't like sushi! What a great snack for out and about - generally a healthier choice and easy for little hands to eat. Many years ago I was gifted a 'sushi making kit' which included a rolling mat and a rice spoon. I still have the mat, and it's definitely come in very handy. You'd be able to find one in a kitchen shop, or even local supermarkets may have them in the Japanese section.

Making sushi can be a little time consuming, so it's something I often save for a school holiday or weekend treat. As my boys have grown, they are eating more so I've found that sushi on it's own is no longer enough. As a full meal, I now include a variety of sushi rolls, a bowl of steamed or fried dumplings and an edamame salad. Check out the simple method to a yummy Japanese feast below:

Sushi Rolls with Dumplings & Edamame

Serves 4

You will need:

• 1 pack of nori (seaweed) sheets

• 2 cups sushi rice

• 1 tbsp rice wine vinegar

• Fillings of your choice - these are our favourites:

  • Teriyaki marinated chicken breast (Slice 1 chicken breast into strips and marinate for at least half an hour, then grill until cooked through)

  • Tuna and mayonnaise (Mix 1 large tin of springwater tuna with a few tablespoons of Kewpi mayo, snip in a spring onion and season with white pepper)

  • Smoked salmon (Sliced thinly, great with avocado or cream cheese)

  • Salads: thinly sliced avocado, cucumber, carrot or lettuce

  • Kewpi (Japanese) mayonnaise

• Sushi rolling mat

• Sharp knife and small bowl of water

To serve:

• Soy sauce

• Your favourite flavour of dumplings (steamed or fried!)

• Frozen edamame beans, defrosted

Method:

1. Cook the rice to packet instructions. Once cooked, sprinkle with rice wine vinegar and allow to cool.

2. Lay a nori sheet, shiny side down, on the rolling mat. Spread a few spoonfuls of the cooled rice thinly across the sheet, leaving about 2cm free at the top end.

3. Arrange a line of your preferred fillings across the end closest to you, such as a few pieces of teriyaki chicken and some slices of avocado. Optionally you can top with some mayonnaise as well.

4. Lift the end of the rolling mat that is closest to you and roll the sushi tightly, removing the mat from underneath as you go.

5. Using the bowl of water, dip your finger and wet along the nori edge that has no rice. This makes it sticky, allowing you to now seal the roll with gentle pressure.

6. Wet the sharp knife with a little of the water, and cut roll into even slices. The water allows the knife to cut through the seaweed easily.

7. Repeat with remaining rice and toppings and arrange the sushi rolls on a platter for serving. Enjoy with sides and salads!