Kid-Friendly Sushi and Snacks

Home Schooling... BAH! Our thoughts and hearts go out to all the mums and dads and carers bunkering down for another period of home schooling.


Don't forget we have 2 zoom group training sessions a day and a video library full of home workouts to help you break the day and up give the kids a change of state.


Also, here's an easy-peasy and heathy lunch recipe that you can pre-prepare and serve for a couple of days at home. Get the kids involved in this one and let us know how it tastes!



INGREDIENTS:

  • 1/3 cup (185g) Woolworths Select brown rice

  • 1 sheet Obento Japanese Yaki Nori For Sushi

  • 1/2 tin woolworths yellowfin tuna in oil

  • 1/8 continental cucumber

  • 113g apple puree, for snacks

  • 1/5 capsicum (50g) Capsicum Red, for snacks

  • 1/2 stick celery (32.5g) Celery, for snacks

  • 40g hillview cheese block, for snacks

  • 1 egg Woolworths Select Free range eggs, for snacks

METHOD:

1. Place 1/3 cup (185g) brown rice in a saucepan with 1 cup cold water and bring to the boil over high heat. 2. Reduce heat to very low, cover and simmer for 25-30 minutes or until water is absorbed and rice is tender. Remove from heat, cover and set aside for 5 minutes to steam. Remove lid and set aside to cool completely. 3. Place 1 sheet obento japanese yaki nori for sushi, shiny-side down, on a bamboo mat. Dip hands in cold water. Spread rice evenly over bottom two-thirds of nori, leaving a small border around the edge. 4. Place 1/2 can yellowfin tuna, drained, flaked, along the middle of rice and top with 1/8 continental cucumber cut into 4 batons. Lift end of the mat closest to you, roll it over the ingredients to enclose. 5. Cut into 6 pieces and cover in plastic wrap. Pack next to frozen drink or cool brick in lunch box to keep cool. note: sushi rice can be made the night before. snack 1: serve with organic purée apple. smack 2: cut cheese into sticks and serve with red capsicum and celery sticks snack 3: hard boil and peel an egg.



Recipe from Woolworths.

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