Kidsushi Recipes

SIMPLE SUSHI

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.
• Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.
• Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings - here we've used tuna and cucumber.
• Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.
• Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.
• Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.
• TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.
• Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.
• Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.
• TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.
• Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

MOCK SUSHI- A CHILDRENS TREAT

Steps:

• Grease a 12x17" baking sheet.
• Melt butter in a 2 quart saucepan over medium heat.
• Add marshmallows and stir until smooth.
• Remove mixture from heat and stir in rice cereal until it is evenly coated.
• Turn the baking sheet so that the shorter ends are at the top and bottom.
• Then press the marshmallow mixture onto the sheet, distributing it evenly.
• Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a horizontal line.
• Gently roll the lower edge of the marshmallow mixture over the gummy worms.
• Then stop and cut the log away from the rest of the mixture.
• Use the same method to form 4 more logs.
• Slice each log into 1 inch thick"sushi" rolls and wrap them individually with a strip of fruit roll-ups.

KIDS' SUSHI

Steps:

• Unroll the Fruit Roll-Ups, leaving paper attached. Cut licorice lengthwise into thin strips; set aside. In a large microwave-safe bowl, combine marshmallows and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring once a minute. Add cereal; stir to coat., Place about 1/2 cup cereal mixture on the edge of each roll-up; place licorice in the center of the mixture. Roll up sushi rolls to about 1-inch diameter. Discard paper. Trim edges of rolls; cut each into four pieces. Store in an airtight container.

EEL SAUCE FOR SUSHI

Steps:

• Combine all three ingredients in a small saucepan, whisk well to combine.
• Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about 3/4 cup. (If you boil it hard, you will end up with a caramel, not a sauce!)
• Remove from heat, allow to cool to room temperature.
• Once cooled, transfer to fridge and chill until you're ready to use it.
• To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

EASY SUSHI RECIPE FOR KIDS

Steps:

• Spread seaweed nori sheet on the sushi mat. Make sure it is shiny side down, and the lines are running vertically.
• Get your children to layer the rice on top of the nori. You want about half an inch (or less, depending on personal choice). It doesn't need to be flattened and pressed - but it does need to be equal all the way across. Leave about a centimeter of room around all edges.
• Align your cucumber and and avocado on one end of the nori in a vertical line. You'll want to do this towards the end nearest to you - so that it gets rolled up first.
• Add your additional ingredients, in this case carrots and omelette.
• Slowly roll the sushi up. Seal the edge with a bit of rice vinegar or water.
• Leave rolls in the fridge to secure and settle while you make the rest of your rolls.
• Take rolls out of fridge and cut (with a sharp knife, gently) into equal pieces, about 1/2 inch wide.
• Serve and enjoy!