Nutritiously delicious, Sushi is packed with energy, vitamins, minerals, fibre and DHA. These sushi-licious snacks help to 'power' your child's brain, eye development and function.
Mix and match the ingredients to obrain a myriad of colours, flavours and textures that are guaranteed to delight your child's palate.
Ingredients
• 3 1/3 cups uncooked short grain
• (Calrose) rice - washed and drained
• 4 cups water
• 5 tbs rice or white vinegar
• 3 tbs fine sugar
• 1/2 tsp salt (optional)
• 1 packet sushi nori (seaweed sheets) soy sauce, wasabi, pickled red ginger slices (optional)
• 1 bamboo mat, 1 cutting board, 1 sharp knife, 1 flat plastic ladel
Filling options
• 1 can tuna (in water or brine) - drained
• 1 can sardines (in tomato sauce) - drained
• Plain omelet, cooked with 2 eggs - sliced thinly
• 1 cucumber - peeled, seeded and sliced into 1 cm x 5 cm strips
• 1 carrot - peeled, sliced into 1 cm x 5 cm strips and boiled
• Chinese dried mushrooms - soaked, washed, cut into thin strips and boiled
• Japanese yellow pickled radish - sliced into 1 cm x 5 cm strips
Method
1. Cook rice with a rice cooker.
2. While rice is cooking, dissolve sugar and salt in vinegar in a bowl.
3. As soon as the rice is cooked, transfer in to a big bowl. Pour half the vinegar mixture into the rice and mix thoroughly with a plastic or wooden spoon. Add more if needed, without getting the rice mushy. Cool the rice with a fan. Cover bowl with a damp cloth to prevent rice from drying out while you roll out the sushi.
4. Lay the bamboo mat on a cutting board. Place one sheet of nori on the bamboo mat. Spread 2 to 3 heaped tablespoonfuls of rice on 3/4 of the nori, leaving 2 cm around the edge free of rice.
5. Place the ingredients in the centre of the layer of rice, for e.g. two strips of cucumber, radish and carrot slices, followed by some tuna or omelet slices.
6. Lift the bamboo mat roll once to make a long sushi log, squeezing slightly along the entire roll.
7. Gently lift the bamboo mat and roll again until you get the end of the nori sheet. Ensure that the roll is tight, with ingredients nicely tucked inside.
8. With a sharp knife, slice off the ends and the rest of the sushi log into 2 to 3 cm thick pieces. Occasionally dip the knife in some cold water and shake off the excess water to ensure a clean cut.
9. Place sushi pieces on a plate. Serve plain or with dipping sauce and pickled red ginger slices.