– by Jennifer Bowles –
When I first took my daughter to a sushi restaurant, the plan was to try something new and exciting. I explained to her what each of the pictures on the menu was, only to be met with a dismayed look. “I don’t think I like that, it doesn’t sound like it tastes good” was pretty much the standard reply to each description. However, I won the day when she hesitantly but bravely tried a small teaspoon of eel roe on top of some sticky rice. The tiny golden pearls were almost like pop-rock candy and she absolutely loved it! Right there and then, that experience broke down the barrier to trying new things, and brought in an element of playfulness and experimental cuisine (much appreciated to this day).
This month to celebrate our little ones, I would like to harness that sense of playfulness and adventure with some sushi recipes that kids can make and eat with just a little help from Mum or Dad. Rolling up sushi is a ton of fun, and it takes some of the mystery out of the dish which can help with winning over a picky eater. Follow along below with an easy sushi roll recipe, keeping in mind these basic ingredients can be changed a thousand ways to make any kind of roll you or your kids like; just use your imagination!
To get started, you’ll need a few sushi basics: a bamboo rolling mat, some nori sheets (dried seaweed) and maybe some pickled ginger and wasabi if your family is more adventurous. Most of these items can be easily found at any grocery store. On your first go-round, don’t worry if the first few rolls don’t cooperate: a quick internet search on You Tube will turn up some useful how-to pictures and videos.
Let’s get started!
Teriyaki Chicken Pineapple Roll
½ cup cooked sushi rice
1 boneless/skinless chicken breast, sliced into thin strips
teriyaki sauce
canned pineapple rings, sliced into strips ¼” to ½” inch thick
nori sheets
Prepare your sushi rice according to the directions on the bag; cool and set aside. Sauté chicken over medium heat until just cooked through. Add the pineapple slices (no juice) and just enough teriyaki sauce to coat and flavour everything. Cook for another 1-2 minutes then set aside to cool.
Assembly:
• Unroll your sushi mat and cover it with cling film
• Place a nori sheet on the mat shiny side down
• Using slightly wet hands, press rice on top of the nori sheet to cover ¾ of the sheet
• Place some of the chicken filling in a line lengthwise on the rice at the base
• Using the mat, slowly roll the sushi away from you, using your
fingers to tuck the ingredients under until it resembles a cylinder
• Slice the rolled sushi into bite size pieces and serve
There are hundreds of combinations you can use and I love coming up with some fun ones or keep with the classics of crab and avocado, prawns, or even cream cheese and shaved carrot for a veggie version. If you are looking for a bit of a whimsical dessert sushi, think about sweetening the rice with coconut milk or adding in some sweetened coconut shreds, omit the nori with a fruit roll up and toss in your fillings using tropical fruits such as mango, dragon fruit or even orange segments! The possibilities are endless! Don’t forget with kids it’s all about involvement and entertainment, so go ahead and roll ’em up! Enjoy!
