“Susie” aka Sushi | The Kid-friendly Sushi Recipe
If you asked our little ones the ONE thing they’d want to eat for the rest of their lives…
…it would have to be Sushi.
So rather than become a regular at your local Sushi takeaway, it’s time to try this super easy and kid-friendly Sushi recipe. Because once you know how easy it is to make, you’ll never opt for a Sushi takeaway night again.
All you need is a rolling mat, a sharp knife and your favourite ingredients. We’ve opted for chicken breast, cucumber and carrot in this recipe, but you can go for your munchkin’s favourites instead.
Our little ones love getting involved. We usually chop up the ingredients and leave filling the rolls up to the offspring. Let’s face it, you’re 100% more invested in your dinner choices when you’re the one making it.
Hot tip: place all your chopped up ingredients into your divided Stickie Plate for extra cuteness.
Once you’ve settled on your favourite ingredients and rolled it all up neatly, pick your favourite Snackie to dish it all up. They’re the perfect size for growing-belly portions and add an extra dose of fun to your fakeaway Sushi session.
And at the end of your Japanese incursion, outsource the Snackies to your dishwasher which can handle the clean up much more efficiently than you, right?
Makes 32 pieces | Prep 30 minutes | Cook 10 - 15 minutes
Ingredients
- 300 g (1 cup) sushi rice
- 2 tbsp rice or white wine vinegar
- 4 sheets nori seaweed
- 1 chicken breast, cooked OR 250 g prawns, cooked*
- 3 tbsp vegan mayonnaise, optional
- half a small cucumber, cut into small pieces
- 1 carrot, peeled and grated
Method
Put the rice in a small pan with 600 ml water. Bring to the boil and cook for 10 minutes until the water is absorbed and the rice is tender. Stir through the vinegar, cover, and cool.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1 cm border at the top and bottom. Cut the chicken/prawns into small pieces and, if using, combine with the mayonnaise in a small bowl.
Sprinkle the grated carrot over the rice, then position the cucumber and chicken/prawn mixture across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
Using a serrated knife, cut each roll into 8 rounds. Serve in your favourite Snackie and enjoy.
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