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Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).
- 7 ounces sashimi-grade salmon, cut into ¼-inch cubes
- 3 green onions, chopped
- ¼ cucumber, finely chopped (3 tablespoons)
- About 5 grape tomatoes, finely chopped (3 tablespoons)
- 2 teaspoons lime juice
- 1 teaspoon orange juice
- 2½ tablespoons mayonnaise
- ¼ teaspoon sesame oil
- ¼teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 cups cooked sushi rice (from a Japanese restaurant)
- Combine all the ingredients except the rice in a bowl.
- To make the sushi-rice blocks, use an ice-cube tray as a mold (small cups, mini-muffin tins, and tartlet pans will also work). Prepare the mold by sprinkling it lightly with water.
- Press the rice into the tray squares, then use your finger to push a hole ¾ of the way into each square.
- Turn the mold upside down onto waxed paper, and tap until the squares fall out.
- Fill each hole with about a teaspoon of the salmon mixture and serve.
Note: If you don't have a sushi restaurant within delivery distance, you can also use rice from a Chinese restaurant. Let it cool to room temperature, drizzle it with a mixture of 3 tablespoons rice vinegar, 1½ tablespoons sugar, and ½ teaspoon salt, then stir to combine.
