Kids Sushi: Rice Rollies and Snack Sushi

Contrary to popular belief, enjoying sushi doesn’t have to mean eating raw fish or fish at all! The word sushi actually means sour-tasting and refers to an ancient form of fermented fish and rice in Southeast Asia. Now, Western fusion influences have made this delicacy popular and deliciously creative–with or without raw fish!

For kids (and adults) who aren’t into fishy stuff, I make “Rice Rollies.” Rice rollies can be made without the seaweed nori sheets and a variety of fun, tasty fillings that kids like. Rice rolls are a popular lunchbox treats and snacks for kids in Taiwan and Japan. They are available as “grab ‘n’ go” at convenience stores in Taiwan, like sandwiches here. In Asia, schools usually don’t have cafeterias so students bring lunch and eat at their desks. Rice Rollies are kid-friendly, neat to eat and healthy! Also they’re gluten-free.

Ingredients:

Cooked Japanese sushi rice (1 c makes about 2.5 cups cooked rice)
Favorite fillings (see below)
Plastic sandwich baggies (fold-top work best)
Sauces – optional (soy sauce packets from Chinese take out night work well for on-the-go)

Instructions:

1. Buy medium-grain Japanese sushi rice. Kokuho and Nishiki brands are now sold in many regular grocery stores and all Asian markets.
2. Prepare rice.

On the stovetop (use a heavier gauge pot to prevent scorching):
In colander, rinse rice until water runs clear.
For white rice, use 1 cup rice to 1 1/4 cup water. For brown rice, use 1 cup rice to 2 1/4 cups water.
Cover with lid.
Bring to boil and turn heat to low.
Let simmer 10-15 minutes (brown rice 35-45 minutes) or until no more bubbling or liquid remains.
Turn heat off and let rice rest for 10 minutes with lid on (no peeking!) to finish steaming.

In a rice cooker:
Measure water, rice and press button. The button pops up when rice is done.
Let rice rest on warm setting with lid on for 10 minutes.
(If you like rice, especially brown and other colored varieties, a rice cooker is recommended -- put it on your wish list!)

3. Turn hot rice in a big wide bowl or baking dish.
4. Using a spatula or rice paddle, sprinkle seasoned rice vinegar (1 tbs rice vinegar per 3 cups of cooked rice) evenly over rice.
5. Fold in carefully, try not to mash the rice kernels.
6. Fan to cool the rice as you mix or do it outside.

Sushi rice and sushi rolls don't refrigerate or keep well so make them in small batches and eat fresh!

FILLINGS: Almost anything that's not too wet or else the roll won’t stick and you’ll get leaky rolls–not lucky! Be creative–options are endless!

Popular Sushi & Kid-Friendly Rice Rollie Combinations:

Natalie’s All-American: ham or turkey, green beans, cheddar cheese
Taiwan Favorite: tuna fish mixed with corn
California Roll (crab stick, avocado and cucumber)
Philadelphia Roll (smoked salmon, avocado, and cream cheese)
Vegetarian (cooked spinach, carrot, cucumber, lettuce)
Chinese Southern Belle's Snack Sushi (Snushi): any fillings and add crushed potato chips, cheese puffs or Funyuns :)
Kid favorites: one or combo–steamed green beans, green pepper, seasoned scrambled egg (salt, garlic powder), red pepper, cheddar cheese, lettuce, tuna fish and corn, turkey ham.

Rice Rollies are good plain or with sauce: Special sauce (mayo & ketchup mix); BBQ Teriyaki (bbq sauce and soy sauce); soy sauce packets from Chinese takeout restaurants work great on-the-go!