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.
P B & J Maki:
2 white bread slices, crusts removed
Toasted sesame seeds
2 chicken tenderloins
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)
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.