Spring roll sushi

 - by Sarah Lipoff

© Sarah Lipoff 2011

The other day I was really lazy and didn’t feel like going to the grocery store. The tot was whining for something tasty and she wasn’t excited about pasta, yogurt, and peas – her usual favorite. So I opened the fridge and figured we could do a bit of an experiment.

I had some random things that might not seem like they would go together but, hey, you never know…

Some leftover rice, half a carrot, and a really ripe avocado wrapped up tight would make a fun and kid-friendly sushi!

Hiding in the back of my pantry was a container of rice paper wrappers and a package of nori. No need to be afraid of either ingredient – and they are both pretty inexpensive. Nori is dried sea weed and a traditional ingredient in sushi. Using a spring roll as a final wrapper instead of trying to get all that rice to stick and stay together would make things fun for the tot, too.

I also don’t have the patience to cook sushi rice.

So, I let a rice paper wrapper soak in some water while I got things ready for assembly. That carrot got slivered thin and the avocado sliced into strips. Once the wrapper was soft, I coated it with a bit of that rice, a section of nori, some carrot and avocado, and then wrapped it tight just like a burrito.

© Sarah Lipoff 2011

After slicing into bite-sized pieces, I cozyed the roll up with a dipping sauce made from equal parts soy sauce and rice wine vinegar. YUM!

And, the tot ate it all up.

© Sarah Lipoff 2011

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