Why This Recipe Works

Looking for a cooking project that’s fun for the whole family? Look no further than these veggie-filled sushi rolls. We start by making sushi rice from scratch; then, we layer our ingredients on a sushi mat, roll it up, and slice the maki into bite-size pieces. This recipe is a great opportunity to explain the difference between fruits and vegetables to kids. Start by asking: Do you think the cucumber and avocado in this recipe are fruits or vegetables? Why? Then, reveal to them that, according to science, both ingredients are actually fruits! A fruit is the part of a plant that contains seeds (not all fruits are sweet!). On the other hand, a vegetable is any part of a plant we eat that is not the fruit, such as the leaves, stems, bulbs, or roots. Can kids identify the seeds inside an avocado and a cucumber? Ask kids to think of some other fruits that are prepared and eaten like vegetables. (Some examples: tomatoes, peppers, butternut squash)

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Before You Begin

Do not substitute other short-grain rices for the sushi rice. If you can’t find Persian cucumbers, use half an English cucumber, cut into eight spears. Serve the maki with soy sauce plus wasabi and pickled ginger, if desired.

Instructions

Set fine-mesh strainer over large bowl and set in sink. Place rice in strainer. Rinse rice under cold running water, emptying bowl a few times as it fills, until water in bowl is clear, 1½ to 2 minutes. Shake strainer to drain rice well. Discard water in bowl.

Transfer rice to medium saucepan. Use rubber spatula to stir in water and salt. Bring rice to boil over medium-high heat. Reduce heat to low, cover saucepan with lid, and cook for 20 minutes. Turn off heat and slide saucepan to cool burner. Let rice sit, covered, for 10 minutes to finish cooking.

Use oven mitts to remove lid. Use rubber spatula to transfer cooked rice to medium bowl (ask an adult for help). Stir vinegar and sugar into rice and let rice cool for 20 minutes.

While rice cools, place cucumbers on cutting board. Use chef’s knife to trim ends of cucumbers and then discard ends. Cut cucumbers in half lengthwise (the long way). Lay cucumber halves flat side down and cut in half lengthwise again. (You should have 8 spears total.)

Fill and shape maki following photos, “Step-by-Step: How to Fill and Shape Maki,” below. Transfer finished maki, seam side down, to clean cutting board. Repeat filling and shaping with remaining nori sheets, rice, avocado, and cucumber.

Use chef’s knife to cut each maki crosswise (the short way) into 8 equal pieces (ask an adult for help). Serve with soy sauce for dipping.