SIMPLE SUSHI
Kids can help with this Japanese dish. They can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients
Provided by Barney Desmazery
Categories Lunch
Time 55m
Yield Makes enough sushi for 6 as a main, or 4 with leftovers for lunchboxes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
KIDS' SUSHI
I've taken these fun mock sushi rolls to picnics and parties and served them at home with an Asian dinner. Kids always enjoy the bite-sized treats. -Lorri Reinhardt, Big Bend, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 pieces.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 53mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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- Shrimp mayonnaise futomaki. Image credit: martin becker. Hosomaki (細巻; thin roll) is a cylindrical rice roll with one type of filling, be it cucumber, crab meat, or egg.
- Uramaki. Image credit: Youjeen Cho. Uramaki (裏巻き) means “inside-out roll”. It’s basically inverted hosomaki or futomaki, in which the rice is wrapped around the nori seaweed instead.
- Salmon nigiri. Image credit: Crystal Jo. Nigiri was created by a man called Hanaya Yohei in Edo during the 1820s. To the untrained eye, the sushi simply appears to be a piece of sashimi draped over a ball of rice.
- Salmon roe gunkan maki. Salmon roe gunkan sushi with a nigiri at the side. Image credit: FLY:D. Gunkan was invented by Ginza Kyubey, a famous historical sushi restaurant, in 1941.
- Mackerel pressed sushi. Image credit: @yuki7718. Originating from the Kansai region of Osaka about 400 years ago, oshizushi (押し寿司) means “pressed sushi”.
- Inari sushi. Image credit: yonkyu4949. Sushi usually takes the form of rice wrapped in seaweed. But for the inari sushi, the rice is wrapped in deep-fried tofu pockets.
- Kakinoha-zushi. Image credit: @mammam0309. Kakinoha-zushi is a special traditional sushi from Nara. It consists of fish and rice wrapped together in a Japanese persimmon leaf.
- Temaki. Image credit: @oh.jaesung. Temaki (手巻き) is known as sushi hand rolls. It has a cone shape that allows the user to hold it easily. The following recipe makes smaller temaki, though you can use bigger sheets of nori seaweed to make larger ones that will fill your stomach.
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