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Rainbow Vegetable Sushi

Serves 6

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    Sushi is a fast-growing favourite among kids today, but it isn’t always budget friendly. Surprisingly, it’s quite simple to make at home and easy to customize so there’s something for everyone. Adding beets to the sushi rice during the cooking process adds a fun natural pink colour that your kids will love. This is also a fun meal for getting your kiddos in the kitchen and involved in meal prep. This finger food is great for trips to the beach or a casual dinner on a busy night. It works perfectly in school lunches or as a great on-the-go snack. You can fill these sushi rolls with all your kids’ favourite vegetables and proteins. Don’t forget to make some for yourself!

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    No mat? No problem!

    Don’t run out and buy a bamboo sushi mat if you don’t have one already; a sheet of parchment paper works equally well.

    Each serving contains: 399 calories; 10 g protein; 3 g total fat (0 g sat. fat); 82 g total carbohydrates (5 g sugars, 3 g fibre); 75 mg sodium

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    Rainbow Vegetable Sushi

      Ingredients

      • 1 cup (250 mL) dry sticky rice
      • 1 small beet, washed and quartered
      • 1/2 mango, peeled and thinly sliced
      • 1 carrot, cut into matchsticks
      • 1/2 English cucumber, seeds removed and cut into matchsticks
      • 3/4 cup (180 mL) shelled edamame, cooked
      • 1 Tbsp (15 mL) mayonnaise, plant-based or regular
      • 1 tsp (5 mL) low-sodium soy sauce
      • 3 nori sheets

      Directions

      01

      Cook rice according to package instructions, adding quartered beet in with water. Once cooked, remove beets (save for another use), and place rice onto large plate, spreading out to cool a bit.

      02

      While rice is cooking, prepare mango, carrots, cucumber, and edamame. In small bowl, mix mayonnaise and soy sauce together.

      03

      On bamboo sushi mat, lay a nori sheet out and add 1 cup (250 mL) cooked rice on top. Wet your hands, then press and spread rice out, creating thin, even layer and leaving 1 in (2.5 cm) from top and bottom of nori sheet. At the bottom of each sheet, add 1 tsp (5 mL) prepared soy mayo sauce and top with edamame, carrot, cucumber, and mango.

      04

      Carefully roll sushi from the bottom upward, making sure to roll tightly and evenly. The inch of nori sheet left at the top will naturally stick to the outside and seal your roll shut. Repeat with remaining nori sheets.

      05

      With serrated knife, cut rolls into bite-sized pieces. For bigger kids, you can cut rolls in half for a perfect hand-held snack.

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