Vegetable Sushi for Kids
This rainbow sushi for kids recipe is so great for kids! This vegetable sushi recipe is easy and fun, and a great sushi for the whole family. With tons of beautiful colorful vegetables and lots of dipping sauce, this dinner is a fun activity the whole family can love - and everyone gets to make their own rainbow sushi roll!
Servings: 6 servings
Calories: 212kcal
Ingredients
For Sushi Rolls:
- 6 nori seaweed warps
- 2 cups sushi rice
- ¼ cup rice vinegar
- 4 teaspoons granulated sugar
- 1 red orange, and yellow bell pepper, sliced thinly
- 1 carrot peeled and julienned
- 1 mango sliced into thin strips
- 1 avocado sliced into thin strips
- 1 cucumber sliced into thin strips
- ½ cup shredded purple cabbage
- ½ cup cooked beets sliced into thin strips (I bought mine pre-cooked at the grocery store!)
For Serving:
- Soy sauce
- Pickled Ginger for super brave children
- Wasabi for adults!
Instructions
- Combine the 2 cups uncooked sushi rice with 4 cups water.2 cups sushi rice
- Cover with a tight fitting lid and bring to a boil. Reduce to a simmer and allow to simmer on low for 10 minutes. After 10 minute turn off the heat and allow to sit for another 10 minutes - DO NOT TAKE OFF THE LID!
- Meanwhile, prepare the rest of the ingredients by slicing them as thin as you can (save the beet for last because it will dye everything).1 red, 1 carrot, 1 mango, 1 avocado, 1 cucumber, 1/2 cup shredded purple cabbage, 1/2 cup cooked beets
- When the rice is done cooking, stir in the rice vinegar and sugar and place it in a bowl to cool down slightly.1/4 cup rice vinegar, 4 teaspoons granulated sugar
- Place a nori sheet on to the bamboo rolling mat (make sure that the pieces of bamboo are horizontal so you can roll it).6 nori seaweed warps
- Wet your hands in a bowl of warm water and place a small amount of rice on the nori and pat it into a thin layer to cover the nori. You want a continuous and even layer rice while still keeping it thin.
- Add your fillings in a line about 1/3 of the way from the bottom of the nori roll.
- Start to roll the bamboo/nori up - they will roll kind of like cinnamon rolls, but make sure to keep the bamboo mat on the outside and don't add it into your roll. As you roll, squeeze and compress the bamboo mat to compress and tighten the roll.
- When complete, remove the bamboo mat and slice into coins with a super sharp knife.
- Serve immediately and enjoy!Soy sauce, Pickled Ginger, Wasabi
Nutrition
Serving: 1g | Calories: 212kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 410mg | Fiber: 5g | Sugar: 16g
