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Canned Tuna Sushi for Kids Recipe

Name: Canned Tuna Sushi for Kids
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 sheets of sushi nori, seaweed; 2 cups cooked sushi rice; 1 can tuna; 2 tablespoons mayonnaise; 1 tablespoon soy sauce; 1 avocado, thinly sliced; 1 English cucumber, sliced into long spears and seeded; 8 green onions, just the dark green parts

Eating Richly

A canned tuna salad sushi hand roll is seriously the best sushi for kids. Make sure to keep a bowl of water close by for wetting hands so the rice doesn't stick, or let your little one make it themselves and get covered in rice for a fun sensory experience! For the sushi rice, rinse your rice well before cooking (about 6 times) and then use a ratio of 180% water to rice, or about 1 3/4 cups of water for every cup of rice. If I'm doing my math right. I'm a sleep deprived mom! Let the rice sit in the pot an additional 10 minutes after cooking. Dump it out and sprinkle with 2 tablespoons of sushi vinegar for every cup of rice. Spread it out in a large bowl or baking sheet to get to room temperature. Then you're good to go!

Ingredients

4 sheets of sushi nori, seaweed

2 cups cooked sushi rice

1 can tuna

2 tablespoons mayonnaise

1 tablespoon soy sauce

1 avocado, thinly sliced

1 English cucumber, sliced into long spears and seeded

8 green onions, just the dark green parts

Method

Place the sheets of seaweed down and spread about 1/2 cup of rice onto each one, leaving a one inch strip and the end furthest from you. Keep a bowl of water nearby to wet your fingers and make it easier to spread the rice.

Mix tuna with mayonnaise and soy sauce, then spread some on the rice, keeping it more toward the end closest to you.

Place avocado slices, a cucumber spear, and a couple green onions on top of the tuna for each roll, right against the edge closest to you.

Place your thumbs under the edge of the seaweed closest to you, and your fingers over the ingredients to hold them in tightly.

Roll the sushi up nice and tight, squeezing it gently as you go. Use a little water on the bare inch strip of seaweed to seal it closed.

Slice each roll in half at an angle.

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