Getting your children to eat exotic food can be pretty difficult even at the best of times, I mean when they’re so used to ready made meals and school dinners – it can be difficult to get them equally as excited in something homemade and different to what they usually munch on.
What I have found though, is that inviting the children to help you create the meals, and by sharing in the cooking and creation process – you really expand their enthusiasm towards the food and their likelihood to want to eat it and enjoy it. It’s also great too, that they’ll know exactly what’s gone into it – which is often a big worry that kids have.
Sushi is one of my favorite things to make with the children. Mainly because, I know a couple of years ago they would have never even touched the stuff, never mind eaten it. But the cooking process for Sushi is actually really fun and engaging – which the kids adore, and it doesn’t involve anything hot or dangerous – which I love because it means I can cook with them without worrying about burns or split hot water.
It’s best to cook the rice before the child get involved. Mainly because it’s hot, but also because they’ll end up waiting around and getting impatient. So cook the rice to a thick consistency, and drain, and then leave to cool for about an hour or so until you have chilled or room temperature rice.
Easy To Make Sushi For Kids
- Sushi Rice
- Nori Seaweed Sheets
- Cucumber, sliced vertically
- Avocado, cut into vertical segments
- Salt and pepper
- Japanese Mayonnaise
- Tuna (drained)
- Smoked salmon
- A sushi mat (or the front cover of a large magazine)
- When the rice is cooled, you need to spread out your seaweed nori on the magazine covers, this is going to form the outer layer of your sushi. I always double the nori up and use 2 sheets instead of just 1 – as it stops it from cracking or tearing when you make the roll later. 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 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. For the tuna-mayo Sushi roll, add a layer of tuna mayo to the nori. For the smoked salmon roll, and a layer of the smoked salmon. You could incorporate both – but I find, using one of the other works best.
- Slowly roll the sushi up. And seal the edge. You won’t want to press to firmly on the roll (incase the fillings squeeze out) but you’ll want to make sure it’s secure. You’ll then want to leave it in the fridge (wrapped up in cling film) to secure and settle.
- Once the roll is settled and secure, take it out of the fridge and cut (with a sharp knife, gently) into equal pieces just under an inch wide. Some people prefer it thicker, some slimmer – but an inch is usually a good place to start from. Then enjoy, your sushi is ready!
Elle writes for Global Knives Online, and loves writing about inventive new ways to involve the family in cooking.