Jan
28
2014
Sushi Making Fun at Kitchen Little
SHARED by: Koren Feinstein, Chef and Educator at Kitchen Little Cooking School
When thinking about kid-friendly foods, sushi is usually not at the top of the list. Until now. This recipe uses a sushi mold* making it an easy way to make a delicious and nutritious snack with your child!
Veggie Sushi (makes 20 rolls)
WHAT YOU’LL NEED:
Rice
- 3 Cups Short-Grain Japanese Rice, Rinsed
- 1/3 Cup Rice Vinegar
- 1 1/2 Tablespoon Salt
Rolls
- 1 English Cucumber, Sliced into Matchsticks.
- 1 Avocado, Peeled and Sliced into Matchsticks
- 1 Carrot, Peeled and Sliced into Matchsticks
- Low-Sodium, Wheat-Free Tamari (for dipping)
WHAT YOU’LL DO:
- Make the rice. Combine rice with 3 1/4 cups water in a rice cooker and cook according to the manufacturer’s instructions. Rice cooker’s are the easiest way to get perfect sticky rice, but you can always cook the rice in a saucepan on the stovetop.
- Place the cooked rice in a large wooden bowl. Fold in the vinegar and salt using a wooden spoon.
- Wet fingers in cool water. Pick up a call of rice and fit it into the mold. Add vegetables and put the top on the mold. Press the sushi and remove from the mold. Cut sushi into even pieces, if needed.
- Dip sushi in the tamari for eating.
*Tips: This recipe uses a sushi mold. However, you can still use this recipe for making maki rolls. Place the shiny side down on the sushi mat. Be sure to cover the mat with cling wrap before using. Just spread the rice thinly over 2/3 of a sheet of nori, leaving 1/3 nori without rice. Add the vegetables and roll the sushi mat. Cut sushi into four or six even size pieces. You will need about 10 nori sheets for this recipe.