So I’m over here all, “This year, I’m upping the school lunch game.” and I’ve got the kids all on board. But let me first state that having tons of kids has a few advantages, like slavery, child labor and any other hard work intensive purposes that come up. In my case, they help me prep fun kid friendly foods ahead of time, and the older kids pack their own lunches. A few of my boys love tuna. Personally, I hate it, and may or may not gag repeatedly when working with it. That being said, let’s get started with this kid friendly tuna rolls recipe.
2 – 12 oz tuna in can
1/3 c. mayo (not pictured)
1/4 c. pickle relish
2 hard boiled eggs
2 tsps. of wasabi sauce
1 1/2 c. of cooked sushi rice
Step 1: Start by cooking your sushi rice per package directions. Sushi rice cooks a little differently than regular rice. Combine 1 1/2 cups of sushi rice into a sauce pan with 2 cups of water. Bring to a boil, reduce heat to low and simmer for 20 minutes. Then remove from heat and let cool.
Step 2: Combine drained tuna, mayo, relish, egg yolks, and wasabi sauce. Leave the whites out and set aside. If you find that your mixture is still too dry add a small amount of mayo.
Step 3: Chop your egg whites and add to mixture.
Step 4: Place a sheet of seaweed on a bamboo mat. (If you don’t have a bamboo mat, I would suggest using a placemat that is somewhat firm. Then use parchment or wax paper over the top of that.) Spread sushi rice on top of your seaweed. Your seaweed should be shiny side down. Leave about an inch at the end, because when you start to roll it the rice spreads out a bit.
Step 5: Add a thin layer of your tuna mixture to the center of your rice.
Step 6: Place seaweed close to the end of your bamboo sheet and begin to roll. I hope the pictures help.
Step 7: Slice your tuna rolls to your desired thickness! And tada! Easy as pie.
Serve your rolls with wasabi sauce and some pickled ginger. Want to know what is really great these days? The fact that you can find these ingredients in your regular supermarket! I used to always have to drive to my closest Asian market for things like seaweed and specialty rice’s. And that was a 45 minute drive.
My intention wasn’t to serve this delicacy for dinner, it was for my kids to take in their lunches. So to spice things up a bit and make it a little more fun, I found these googly eyes and mustaches in the baking section at the store.
Here is a sample of our cool bento box lunches! I hope to share a few other quick and easy plan ahead school lunches.
***If anyone is interested in a seaweed-free/tuna-free version please let me know. My daughter made some that way and I’m sure she’d be happy to share the recipe with you non-seafoodies like her and I.