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Sushi for Small Fry

Serves1
IngredientsPoultry, Vegetables, Rice, Bread
Day PartDinner, Lunch
Cuisine TypeAmerican
Sushi for Small Fry

Delightful presentation of peanut butter and jelly and chicken nuggets for the younger set. Looks just like the real thing, they will clean their plates.

Ingredients

P B & J Maki:
2 white bread slices, crusts removed
Peanut butter
Fruit preserves
Toasted sesame seeds

Chicken Nigiri:
2 chicken tenderloins
Egg wash
Panko (Japanese bread crumbs)
Vegetable oil for frying
1 cup sushi rice (cooked short-grain rice mixed with rice wine vinegar and sugar)
Cooked peas and carrots
Strips of nori (toasted seaweed)
Pickled ginger

Steps

  1. Prepare maki: Flatten bread slices and spread with peanut butter and preserves; roll up and cut into 1-in. pieces.
  2. Coat outside of each roll with a very thin layer of peanut butter; roll in sesame seeds.
  3. Prepare nigiri: Dip tenderloins in egg wash and coat with panko. Fry in hot oil 3-4 min. or until golden and crispy.
  4. Mix sushi rice with peas and carrots and form into small mounds. Cut chicken to fit on rice mounds; secure with a strip of nori. Serve with ginger.
     

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