Making sushi for a quick kids bento may sound daunting, but it's actually one of my short cut lunches. The key is having leftover warm rice in the rice cooker or portions of rice in the freezer that can be nuked and shaped in no time. Or if you know you'll really be pressed for time in the morning, roll the maki the night before, but cut it in the morning so the inside stays fresher...the nori might not be as crisp, but I haven't had any complaints!
What are your favourite quick maki sushi fillings?
Avocado and cucumber are an easy sell around here, along with takuan, shiitake mushroom, carrot, abure-age, spinach, and scallion.
But the possibilities are endless...I've used bell pepper, fried and pickled eggplant, tempura sweet potato, fresh mango, silken tofu...
Ryan's lunch: maki sushi of avocado, oshinko, asparagus (leftover from the previous night's dinner); cold spinach; sesame tofu; strawberries; dropper of soy sauce.