I didn’t make sushi until I was in my thirties, so needless to say, I was impressed and thankful to Raddish Kids for introducing this recipe to my 6 year old in this month’s Ticket to Tokyo kit. Travis was so proud to receive a bright red sushi mat as this month’s souvenir, and absolutely adored both the making of and eating of this recipe.
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 6 sheets nori seaweed
- 1/2 cup shredded carrot
- 1/2 English cucumber, julienne-cut
- 1 avocado, julienne-cut
- 1/2 red bell pepper, julienne-cut
- 1/2 cup hearts of palm, chopped
- Soy sauce, for serving
- To make the rice, combine the sushi rice and water in a saucepan. Bring to a boil, then cover, reduce heat, and simmer on low for 20 minutes.
- Spread the warm rice on a baking sheet. Stir in the rice vinegar with a fork and let sit for about 10 minutes to cool.
- Meanwhile, prep all the vegetable fillings. Travis loved the mise en place, as well as taste-testing all the veggies!
- Place a sheet of nori on the sushi mat. Add 1 cup sushi rice, and use moistened fingers to press into an even layer, leaving 1 inch at the top.
- Select your fillings, then roll the mat up over the nori until the bottom edge meets the rice.
- Tightly roll up by hand, then roll the mat over the completed sushi roll one last time to squeeze it tightly into a cylinder. Cut into slices, and repeat with additional nori, rice, and fillings.
- Serve with soy sauce on the side for dipping!
The recipe card featured fun extra tidbits, including various types of sushi and sights to visit in Tokyo. To complete the immersive experience, we listened to a playlist of Japanese music as we cooked!
Even little sister Veronika was eager to try out chopsticks, and devoured this recipe.