The other day we had the perfect solution--sushi! My kids love making and eating sushi, and there's no oven required. Allow extra time for kids to help.
I am not going to claim to be a sushi expert--I'm far from it. But the basic sushi roll recipe is fairly simple, and best of all, free of the top 8 allergens.
If you've never tried sushi at home, it's helpful to have a rice cooker and bamboo rolling mat. Buy Japanese short grain rice, nori (roasted seaweed) sheets, and a sushi seasoning, like Mizkan Sushi Seasoning.
Step 1: Wash and cook sushi rice according to the directions.
Step 2: While the rice is cooking, prepare any fillings. I like to cook veggies like carrots, spinach, or asparagus, meats, or fish for the kids. Or better yet, use whatever leftovers you've got in the fridge for fillings to decrease prep time. Slice avocados, cucumbers, lettuce, baked tofu, or other favorites in preparation for rolling.
|Kids can help cut, trim, or wash veggies or other fillers.|
Step 4: Cut a sheet of seaweed in two, and place it shiny side down on a bamboo roller. Wet hands and scoop about a cup of rice onto the nori. Spread gently and carefully, leaving about 1/2 inch at the far end of the nori to seal the roll. Wet the exposed strip of nori with water or rice seasoning to help seal the roll.
Step 5: Add fillings the length of the roll. If you want wasabi, put some on your finger and smear onto the rice from left to right in a straight line.
|Here we used a whole sheet because I like a lot of seaweed. But if you used a half sheet, you'd have a lot less exposed nori.|
Most of the sushi disappears before it makes it onto the table, the kids have a blast making it, and the adults can have their sashimi if they want it.
Happy sushi rolling!