Yesterday we dropped off our monthly healthy snack at Parkview Elementary. For this month’s snack we made a big batch of Veggie “Sushi”, enough to feed all 335 students. This treat was a great way to feature Whatcom County’s Harvest of the Month item, local radishes. The crisp radishes were a great match to protein packed edamame hummus.
We love partnering with the Parkview PTA to share these monthly snacks with the students at the school. It’s fun to introduce the kids to fun, healthy foods. These rolls were a hit, for sure.
Veggie Sushi with Edamame Hummus
FOR THE HUMMUS
Combine 1 cup cooked edamame [soy beans] in the bowl of a food processor along with ½ tsp soy sauce, ½ tsp sesame oil, and the juice of half a lemon.
Pulse to coarsely chop. Then, with the machine running, pour 1-2 tbsp of olive oil through the spout.
Continue processing until a chunky hummus forms – you may need to add more oil. Taste and add more soy sauce or salt. Set aside.
FOR THE SUSHI
Cooked Sticky Brown Rice [short grain is best]
Carrots, Radishes, Cucumbers or other veggies
Toasted Nori Sheets
Cut your vegetables into thin matchsticks or create thin ribbons using a peeler.
Place 1 nori sheet on your work surface. Put down a 1-2” wide band of rice along the bottom edge of the nori. Press the rice down to form an even 1/4"-1/2” layer over about half of the nori sheet. Evenly spread hummus and then lay vegetables in the center of the rice then roll the rice and nori up around the vegetables. When you get to the end, wet the end of the nori to seal the roll. Slice + serve with soy sauce to dip!
Never rolled sushi before? Visit this wikihow for tips.
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“Healthy school lunches mean students are getting the nourishment they need to power their bodies and minds to learn.” Chef Ann Cooper
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