To Make Homemade Sushi:
rice (white or brown, your choice)
seaweed or soy wrappers
optional: sesame seeds (calcium rich!)
1. Lay the nori (seaweed) onto the bamboo mat. TIP: It's less messy if you cover it with plastic wrap.
2. Place an even layer of rice on top of the nori, leaving an edge at the top.
3. Add strips of your filling ingredients onto the middle of the rice. Sprinkle with sesame seeds if you wish.
4. Carefully roll the sushi by holding the mat and the nori with both hands and tightly rolling from one side to the other. Before you reach the other side, dip your fingertips into a small bowl of water to act as glue to stick the sides together.
5. Squeeze gently yet firmly and place seam-side down to rest while you roll another one. Use a wet, sharp knife to cut into pieces.
Here's one of my favorite types of sushi to make: Sushi With A Twist
or try these Raw Wraps
or these West Coast Wraps
And this is my Sushi Boy from 2 years ago!
Fruit Sushi: Dessert
Fruit Sushi is sooo yummy! It's super simple to make too. It's also known as Frushi (no, I did not invent this yummy creation, just this recipe!)
I didn't really measure but the ratio of ingredients is to use about 1 cup rice cooked in coconut milk/water mixture to 1 tablespoon sugar or sweetener.
sugar or sweetener
berries, such as sliced strawberries
1. Cook rice according to package directions, however, use 1/2 coconut milk and 1/2 water (it varies according to which variety of rice you use).
2. Once it's cooked, remove from heat and stir in sugar or sweetener. Let cool.
3. Meanwhile, thinly slice strawberries and sprinkle with sugar, letting it macerate.
4. Use your hands to shape the rice into ovals and top with berries. Get as creative as you like!
Despite me still hangin' on to this sickness that doesn't want to shake loose, we enjoyed a beautiful day outside soaking up the fragrance and beauty of the cherry trees. We may not have snow, but it certainly was snowing petals!
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