Double-Duty Sushi Lunch

THE PREP:

1. First, prep the veggies. Slice 1 Persian cucumber into sticks, and slice the remaining half thinly into rounds. Slice 1 carrot into sticks, and grate the remaining half. Cut 1/2 the avocado into cubes, and half into long thin slices.

FOR THE KID:

1. Take 2/3 cup of cooked sushi rice and roll into 6 small balls. (You’ll need a bowl of water nearby to wet your hands and keep the rice from sticking to you.) Sprinkle them with a few sesame seeds and pack into a tiffin. Next arrange the cubed avocado, cucumber, and carrot sticks in a tiffin. Add 1/4 cup of the thawed edamame beans to a small tiffin with a sprinkle of salt. Serve with a pack of seaweed snacks and a piece of fruit.

FOR THE GROWN-UP:

1. Place a sheet of nori on your cutting board. (Have a small bowl of water nearby to wet the edges of the nori when you’re ready to wrap it up.) Take 1/3 cup of sushi rice and form it into about a 1/2 inch patty. Set it at the center of the nori. Take about 1/4 cup of edamame beans and press them into the rice until they stick. Sprinkle with sesame seeds and begin layering the thinly sliced avocado, cucumber, grated carrot, and spinach leaves. Form another rice patty with the remaining 1/3 cup of sushi rice and place it on top.

2. To fold, wet the perimeter of the nori sheet with your fingers. Then fold the bottom right and top left corners together over the rice patties. Repeat the folds with the bottom left and top right, using a little water to help seal as you go, if needed. Flip over so the seam side is down and wrap in bees wrap or cellophane until ready to eat. When ready to eat, slice in half diagonally and serve with tamari.