| Serves | Prep Time | Cook Time | Total Time |
| 1 | 15 | 0 | 15 |
Sushi is wildly popular in my house – so popular that I had to start making my own once my children’s appetites began exceeding my budget.
Of course, whether or not what I make is actually “sushi” is subject to interpretation. Usually it looks like sushi in that it’s rice wrapped in Nori , but that may be where the likeness begins and ends. I use those two ingredients as a departure point to put all sorts of things in the middle knowing they’ll be devoured!
But rolling sushi for my children to take to school for lunch is not going to happen, love them though I do. So, I do the next best thing and make a sushi bowl rather than a sushi roll. Imagine all the ingredients of sushi, without the meticulous labor.
You can add tofu, carrots, avocado, cucumber, spinach, broccoli, green beans or get creative and add salmon and a little cream-cheese or avocado, kohlrabi and pesto. Just pick whatever your child likes (or tolerates) and include it.
It’s a great way to add some fresh ideas to lunch.
| ½ cup | Leftover cooked rice | |
| 2 leaves | Organic Nori | |
| 1 cup | Vegetables - you choose. I love avocado or cucumber, but really use whatever I have at hand | |
| 1 tsp | Rice wine vinegar | |
| ¼ tsp | Sesame oil | |
| To taste | Sea salt | |
| 1 Tbsp |
|
Add the rice, nori, Apple Cider Vinaigrette, rice wine vinegar, and sesame oil to a small bowl. Stir until well mixed. Season with salt, as desired. Top with chopped vegetables