easy kids packed lunch maki

Sure. This is not authentic or gourmet by any stretch of the imagination, but as a kids lunch you can't get much better. Kids love anything wrapped in seaweed! And I pretty much mean anything.

Basically, if I have leftover meat and a little avocado, cucumber, or something else green and sliceable, I will make some rice and roll it all up in seaweed. Leftover grilled salmon and asparagus is a particular crowd-pleaser, and a little grilled salmon goes a long way in maki. I will also use sushi-grade salmon or tuna if I have it on hand. But seriously, I bet you could scramble an egg with a few drops of soy sauce, roll it up with green onions, and serve it to a standing ovation. I haven't tried that one myself, but I bet it would work. Finally, I have made fried rice maki, and it was a hit.

Maki is a more challenging lunch for kids to make, but they love doing it and perfection doesn't matter. If you have the time, consider letting them make it. I have also hosted do-it-yourself maki as a playdate activity, and kids get super involved.

Ingredients

1 rice cup of short-grain rice*
2 tsp seasoned rice vinegar**
1-2 tbsp furikake (optional)
leftover meat
leftover veggies
3 sheets yakinori (roasted seaweed)
* A rice cup equals about 3/4 cups.
** You can make your own seasoned rice vinegar by mixing the following:
5 tbsp rice vinegar
3 tbsp sugar
1 tsp salt

18 pieces

Directions

Cook the rice as you normally would. Then transfer to a bowl, add seasoned rice vinegar, and mix well. Set aside until it's cool enough to handle.

Add furikake to the rice if you want. I like the kind with the puffed rice balls.

Lay out your rice, fillings, seaweed, and a small bowl of water for dipping your fingers.

Place seaweed rough-side up on a bamboo mat. Wet your fingers and grab a third of the rice. Evenly spread it so it forms a thin layer of rice across the bottom three-quarters of the seaweed. (If you want, you can sprinkle sesame seeds on the rice at this point.) Place filling in a line about one-quarter way up from the bottom on the seaweed. Now roll up the nori starting from the bottom and encasing the filling. Gently and evenly squeeze. Reposition the mat if necessary. Continue to roll, gently and evenly squeezing to make the roll tight. When you near the end, put a little water across the top of the seaweed. Then finish rolling. Set aside. Repeat for the other two rolls.

Slice each roll into 6 pieces using the sharpest knife you've got. You may need to rinse the blade with water to prevent it from sticking to the roll.

Pack maki tightly in a container to prevent them from being jostled.

1 hour