Serves 4
This recipe is what I would call “home-sushi”, which is a nice way of saying an expert sushi maker might want to be gentle with their compliments (or complaints). I prepared this recipe to be used as a guide for making fun, easy sushi and, more than anything, as an example of how you can improvise when cooking with and for your kids. The recipe encourages you to improvise and work together to create something that is not only good to eat but also fun to make. Give it a try and let us know. Come and cook with us!
Ingredients:
2 cups short-grain brown rice
¼ cup rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
½ lb boneless, skinless chicken breasts cut into thin strips
¼ cup Teriyaki marinade
Nori sheets (seaweed wrappers)
1 red pepper, cut into thin strips
1 carrot, cut into thin strips
1 cucumber, cut into thin strips
Instructions:
Heat vinegar, sugar and salt in a small pot over gentle heat for about 1 minute, until the sugar is dissolved.
Cook rice.
Mix cooked rice with vinegar seasoning, using a fork to stir thoroughly.
Place chicken in a pot with the teriyaki sauce, and mix evenly.
Bring to a boil, reduce heat to medium-high and simmer until chicken is cooked through, approximately 5 minutes depending on the thickness of the strips.
Let cool.
Place a clean dinner napkin on a dry surface and lay the nori sheet on it.
Spread about ½ cup cooked sushi evenly on the nori sheet using washed and wet hands. Be sure to leave a ½ inch strip uncovered along the top edge.
Arrange strips of chicken and vegetables on top.
Roll up as tightly as possible. When you reach the border, and the roll is almost complete, wet the nori with a little vinegar to make it sticky enough to seal.
Roll up completely.
Cut each roll into slices about 1/2 inch thick and accompany with wasabi, soy sauce and pickled ginger.
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