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. However, I can 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.
It’s peak season at the farm stand right now. I feel like a kid in a candy shop with every visit. While nothing seems to beat a grilled ear of fresh corn, using the kernels raw in a salad is a close contender. I’ve been addicted to this combination lately.
The arugula has a spicy bite that plays so nicely with sweetness of the peaches and corn. The corn also adds a nice crunch, which leaves me feeling quite content. Sesame seeds are my go-to garnish on salads for no other reason than my unapologetic love for them—there’s always a jar within arm’s reach on the counter. Pistachios would be amazing here, too, and might’ve been my first choice had some been in the pantry.
Full disclosure, this salad serves two if you’re good at sharing (ahem), otherwise you might want to double on it. Now, enough talk, let’s get to the recipe.