These Sushi Triangles are super fun to make, are brilliant alternative to sandwiches in packed lunches & also make great snacks.

Diddies can learn about ingredients and get super creative as they choose their own fillings and decorate in any way they like.

Ingredients

Sushi rice – cooked according to packet instructions 

Filling – completely up to you but we used a selection of tinned tuna, poached salmon, micro chopped carrots & courgettes, spring onions and mayonnaise/salad cream.

To decorate – we used sushi nori (seaweed), carrots, peppers, sweetcorn, spring onions, sultanas, and sesame seeds but again, it’s completely up to you.

Equipment 

Sushi moulds – available here.

Grater/micro chopper (if you choose to fill with veggies).

Children’s scissors – for sushi nori and spring onion.

Vegetable peeler (if using carrots).

Knife to cut vegetables.

Method

1. Cook sushi rice according to packet instructions
2. While it’s cooking/cooling, make your filling of choice.
3. Once the rice has cooled, dip a sushi mould in a bowl of water and shake off any excess (this step is important as it stops the rice sticking to the mould and helps it pop out easily). 
4. Now add some rice to the bottom of the  mould and push down firmly. The mould should be about ⅓ – ½ full.
5. Make a well in the rice with your thumb/the back of a teaspoon (hint: if the rice is sticking to your hands/the spoon, dip them in a little water).
6. Now add some filling and then some more sushi rice over the top.
7. Push the rice down so that the filling is entirely covered and the mould is full.
8. Close the mould and push down firmly so that the rice sticks together.
9. Open the mould and carefully pop out the sushi triangle. It will probably be a little delicate so take care when handling.
10. Repeat steps 3 – 9 until your rice has been used up.
11. Get creative and decorate your sushi triangles in any way you please.

I would love to know if you make these – please do leave a comment and share with anyone else that may be interested.

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