You really don’t need any special skills, equipment, or even raw fish to make sushi at home. The classic hand roll is just like rolling a burrito and there’s no sushi mat required. The prep is so simple and while the amount of ingredients needed will differ for every family, a little goes a long way.  Use your Rover Tray to lay out the ingredients. This gives you the opportunity to sneak unfamiliar/least favorited items in with familiar ingredients for added exposure. Then,  use the leftovers to pack your lunchbox the next day!  Here’s everything you need to have your own sushi night at home. The ingredients are just suggestions and you can get as creative as you wish! 

SHOPPING LIST

Basics:

Sushi rice 

Nori sheets

Rice vinegar

Proteins:

Salmon

Cooked shrimp, chopped

Lox

Firm tofu 

Fillings:

Asparagus, blanched & sliced 

Carrots, julienned

Cucumbers, julienned

Avocado, sliced

Mango, sliced

Cream cheese

Condiments:

Soy Sauce

Kewpie mayonnaise

Sriracha 

Sides & Extras:

Miso soup

Edamame

Shumai or gyoza

FEATURED INGREDIENTS

Sushi is a delicious way to subtly introduce new foods to your kiddo’s palate. Here are the benefits (and fun talking points) of incorporating these ingredients into your DIY sushi night:

TOFU

• Complete protein provides all 9 essential amino acids to keep us growing healthy
• Calcium builds strong bones & muscles
• Iron boosts mood & energy

Asparagus 

• Antioxidants & Vitamin E boosts immune system
• Prebiotics help you digest food 
• Folic acid helps the body make new cells

Kimchi 

• Probiotics support a healthy belly
• Beta carotene keeps eyes healthy 
• Vitamin K keeps bones strong

STEPS

For the rice:

1. Rinse the rice. Fill a pot with the rice, cover with water, stir, and drain.

2. Add 1 part rice and 1 part cold water to a pot and let it sit for 30 minutes.

3. Bring it to a boil, turn heat to low, and cover.

4. Cook for 10 minutes.

5. Remove from heat and let sit, covered, for 15 minutes until rice comes to room temperature.

6. Fluff the rice with a fork.

7. Use a wooden spoon to mix in 2 tablespoons of rice vinegar per 1 part rice.

For the salmon:

1. Season with salt and pepper.

2. Bake at 400° for 12-15 minutes, until done.

3. Let cool. Flake salmon and set aside.

For the tofu: 

1. Press the tofu. Place the block on a plate, then top it with another plate or cutting board, and weigh it down with something heavy. Let  stand for 15-20 minutes and drain off the excess water.

2. Slice the tofu into ½ inch slabs. Season with salt and pepper.

3. Cook in an oiled pan for 10 minutes per side, until brown and crispy.

4. Set aside.

ROLL IT UP!

1. For smaller rolls, cut the nori in half with kitchen scissors.

2. Place a piece of nori on your plate with the shiny side down and the textured side up.

3. Line it with a spoonful of rice.

4. Fill it, but make sure not to overstuff. Remember, it’s like a burrito! If you put too much inside it’ll fall apart!

5. Tuck the food in and roll!  

LUNCH WITH THE LEFTOVERS

Crispy Rice Crackers

It’s likely you’ll have plenty of rice leftover. The most versatile way to use up your rice is to make these homemade crackers that’ll fit right into your lunchboxes, making for a great preservative-free snack. You can add garlic, parmesan, everything but the bagel, furikake, or any of your favorite seasonings to flavor them. Eat them as-is or use them as a dipping vehicle for hummus, guacamole, or other dips! 

Steps:

1. Preheat oven to 360°

2. Line a baking tray with parchment paper.

3. Scoop up the seasoned rice with 1 tablespoon and roll into balls.

4. Once all balls are measured out, cover them with parchment paper.

5. Use the bottom of a glass to flatten each ball.

6. Remove the top sheet of parchment.

7. Bake for 20 minutes until crispy.

*Keeps for 1-2 days in an airtight container in the refrigerator 

MORE LUNCHBOX LEFTOVER IDEAS:

• Fried rice always turns out best with leftover rice 
• Build a (chirashi) bowl 
• Toss a salad
• Make guacamole with the avocado
• Use the mango to make a fruity salsa 
• Pack a bagel with cream cheese & lox