Rainbow Vegetable Sushi
  • 1cup dry sticky rice
  • 1 small beetwashed and quartered
  • 1/2 mangopeeled and thinly sliced
  • 1 carrotcut into matchsticks
  • 1/2 English cucumberseeds removed and cut into matchsticks
  • 3/4cup shelled edamamecooked
  • 3 nori sheets
  • 1 Tbsp mayonnaiseplant-based or regular
  • 1tsp low-sodium soy sauce
  1. Cook rice according to package instructions, adding quartered beet in with water. Once cooked, remove beets (save for another use), and place rice onto large plate, spreading out to cool a bit.
  2. While rice is cooking, prepare mango, carrots, cucumber, and edamame. In small bowl, mix mayonnaise and soy sauce together.
  3. On bamboo sushi mat, lay a nori sheet out and add 1 cup cooked rice on top. Wet your hands, then press and spread rice out, creating thin, even layer and leaving 1 inch from top and bottom of nori sheet. At the bottom of each sheet, add 1 tsp prepared soy mayo sauce and top with edamame, carrot, cucumber, and mango.
  4. Carefully roll sushi from the bottom upward, making sure to roll tightly and evenly. The inch of nori sheet left at the top will naturally stick to the outside and seal your roll shut. Repeat with remaining nori sheets.
  5. With a serrated knife, cut rolls into bite-sized pieces. For bigger kids, you can cut rolls in half for a perfect hand-held snack.
Recipe Notes

Per serving: 399 calories; 10 g protein; 3 g total fat (0 g sat. fat); 82 g total carbohydrates (5 g sugars, 3 g fiber); 75 mg sodium