I’m always looking for recipes that are fun to make for children. So, we’ve been experimenting with making Simple Vegetarian Sushi! I was at first daunted by the fact that I did not have a bamboo rolling mat. But, we discovered that it is relatively easy to roll sushi with just your fingers. Here are a few tricks we discovered.

First, you’ll need:

1 cup of Korean sticky rice cooked on low in 2 cups of water
1 package of 10 sheets of toasted seaweed
2 ripe avocados
1 carrot
Braggs or soy sauce for dipping

The Rice:

Cook the rice a few hours ahead and place it on a large dinner plate to cool.

Prepare the Fixings: 

Making Sushi with Akhanda Yoga

It is best if the avocados are ripe, but slightly firm. Cut the avocado in half to remove the pit and then slice in lengths and scoop the lengths from skin. Arrange the avocado slices on a salad plate.

Peel a large carrot and then chop in match-stick size lengths. Or, make your life easier and simply keep paring thin slices with a potato peeler. These paper-thin strips will be virtually the perfect size for a sushi roll!

Ready to Roll:

Making Sushi with Akhanda Yoga

Now, take the sheets of seaweed and fold them in half. Each person rolling can place their half sheet in the centre of a dinner plate. With slightly damp fingers, take some sticky rice in your hand and start to layer it onto the seaweed – just enough to cover the entire sheet. You may have to rinse your fingers after this step.

Place avocado and carrot slices across the shorter width of the sheet and closer to one end. (The above photo shows a log roll by the long end, which is harder to roll and not as easy to seal). Then roll the fixings into the centre and continue rolling all the way to the end. You should be able to roll twice around creating a spiral effect. Press the end of the down onto the plate so that the final edge of the seaweed adheres to the rest of the roll.

Now, you’re basically done! Using a serrated bread knife, slice the roll in one inch rounds. And, you can eat as you go, dipping your rounds into the sauce for flavour.