Excited that we’re adding Food Fridays into the mix. Each week you’ll find a recipe that’s healthy and geared toward active kids. While there’s still a lot of discussion about which diets are best, we’re going to take a moderate approach.
That means different cuisines and some cheat days. We’ll also use Food Fridays for recipes and columns from local wellness coaches.
For our inaugural post, we’re going with a homemade sushi platter, which really couldn’t be any easier. The toughest part is buying the seasoned seaweed and sushi grade fish (we like Nara aka Tominaga Shoutenin in PW) and cooking the sushi rice. The rest is really cutting and slicing.
The great thing about a homemade sushi platter is that 1)your kids can help come up with the list of ingredients and 2) they’re more likely to try new things because they helped make it. We do this at home all the time.
Ingredients in addition to recipes below:
- Seasoned seaweed (buy Japanese brands)
- 1 1/4 cup sushi rice
- Water, as needed
- 3-4 tablespoons of rice vinegar
- 2 tablespoons sugar
Directions: Cook sushi rice as instructed on package, being sure to let rest, covered, for up to 10 minutes off the heat. Mix in rice vinegar and sugar. Serve in large bowl.
Fillings are really based on your likes and dislikes. Some people avoid raw fish and opt to use only cooked while others enjoy only vegetarian items.
- 2 carrots julienned
- 1 cucumber, sliced and deseeded
- 1-2 scallions, sliced
- 1 avocado, sliced
- Crab sticks, if desired
- Sliced sushi-grade fish (as desired, we use tuna, yellowtail, salmon)
- Cooked shrimp
Directions: Arrange items on platter.
How to make a Sushi Roll
Before rolling your sushi, be sure to cover your mat in plastic wrap or encase in a Ziplock bag so that your mat remains clean and rice or seaweed don’t stick to it. The instructor in this video has done a great job showing how to make sushi rolls: