Kids of all ages love sushi and the wonderful part of it is that you can fill sushi with any ingredients your family enjoy. It is a wonderful GF snack and lunchbox option.
Filling ideas:
- tuna mixed with mayonnaise and sticks of raw vegetables.
- shredded cooked chicken mixed with soy sauce and a dash of honey.
- mashed soft-boiled eggs with mayonnaise and chives.
Sushi rice
3 cups of sushi rice
1/3 cup sushi vinegar
3 Tbs sugar
1 tsp salt
(or you can use premixed sushi seasoning.)
Nori paper
METHOD
Wash the rice thoroughly to remove starch – this is vital – and will take you several minutes before the rice is cleansed and the water runs clear!
- Cook the sushi rice in a rice cooker or with 3 ¼ cups of water in a saucepan with a tight-fitting lid. If using a saucepan, bring the water to a boil and then reduce the temperature to a simmer. Let the rice cook for exactly 20 minutes.
- Tip the rice onto a baking tray to cool and allow the rice to rest for 5 minutes.
- Meantime, gently heat the vinegar, sugar and salt until all sugar is dissolved.
- Sprinkle the vinegar/seasoning over the rice and using a rice paddle or flat-edged knife, cut the seasoning through the rice.
- When the rice is cool enough to handle, place a sheet of nori paper on a chopping board. Spread approximately 2 Tbs of rice onto the top of the nori sheet. You need to cover the sheet of nori but you don’t want the rice too thick. You should be able to see the nori under the rice so aim for a single layer of grains.
- Then add your favourite toppings in a horizontal line. Roll the nori paper to enclose. Brush the nori paper where it joins with a little water to help it close.
- Slice the rolls and serve with GF soy sauce.
