You can always add in more vegetables or fruits into this sushi roll for an even healthier meal for your kids!
- 400g sushi rice
- 80ml sushi seasoning
- 3 sheets nori
- 180g carrot, peeled, cut into long, thin matchsticks
- 400g cucumber, seeds removed, cut into long, thin matchsticks
- 2 tablespoons black sesame seeds
- 2 tablespoons soy sauce
Cook rice according to packet instructions. Spread hot rice onto a tray; drizzle with sushi seasoning. Cut through the rice with a spatula until almost cool, fanning and breaking up lumps as you go.
Please a nori sheet on a bamboo sushi mat.
Spread 1/3 of the rice over nori. Cover with plastic wrap then carefully turn over onto bamboo mat so that nori is on top.
Arrange vegetables lengthways along nori on edge closest to you. Use index fingers and thumbs to roll, pulling back mat and plastic as you go. Gently press down to shape and seal roll. Wrap in plastic wrap and twist ends to seal. Repeat with remaining ingredients refrigerate until ready to serve.
Unwrap sushi and sprinkle with black sesame seeds. Cut each roll into eight pieces, wiping knife with damp cloth between each cut. Serve with soy sauce.