I went through a sushi phase long ago so I was pretty confident going into this. I was also pretty confident the kids would be determined not to give this beautiful-looking food a chance. So… how did it go?
[I added a small tin of tuna & sun-dried tomato, which was delicious.]
1. Wash and cook rice.
2. Cut cucumber into matchsticks.
3. Put the seaweed sheet on a large chopping board and spread rice on the seaweed sheet.
4. Put the cucumber over the rice.
5. Squeeze the mayonnaise on the cucumber.
6. Roll it up and cut into pieces.
7. Dip into soy sauce and enjoy!
TJ liked it, but even Louisette’s enthusiastic friend wasn’t enough to win her over.
So much for peer pressure.
You can clearly tell that some slices worked better than others (always!) but I was pretty happy with how most of them looked. (I should admit, you need a good sharp knife for slicing so it’s not generally a good task for kids—but they both loved the rest of the process.)
Yum Factor: 4 (I actually REALLY liked these!)
Health: 5 (low fat, and has 2.5 vegies if you count the words “sun-dried tomato” from the tuna tin. I’m assuming anything as aggressively green as the seaweed must be good for me.)
Easy: 3 (easier than it looks, but also easy to screw up)
Will make again? I think it might be time for another sushi phase! Especially since we have the rest of the pack of seaweed sheets.
I know these are really California rolls, but you get the idea.
I like using almost any small flavoured meat tins for this.