New Lunchbox Idea: Sushi Sandwiches

“Sometimes doing something as simple as rolling up an everyday tuna sandwich into sushi can be the difference between a lunch that gets eaten and one that comes home with your kids at the end of the day. I’ve suggested a few different fillings but really just about anything can become sushi,” says Ceri Marsh, co-author (with Laura Keogh) of How to Feed a Family – the Sweet Potato Chronicles Cookbook. An offshoot of their popular food blog, How to Feed a Family documents the real life of two working urban moms (that's Ceri and Laura) as they navigate mealtimes with their families. Their favourites are compiled here – over 100 that are simple, fast and call for ingredients that are easy to find in any grocery store. The Toronto-based website is well read among moms who share the challenge of feeding their families well. “It tells the never-ending story of the well-fed family,” says Ceri Marsh. “It’s a one-stop-shop where you can find a recipe for tonight’s dinner, nutrition advice, great products, read up on your favourite (foodie) celebs, and connect with other parents. We know that families want to do their best for their families and we want to be part of the solution. We like to say that SPC’s your best friend in the kitchen.”

What I like most about their new book, besides its usability and attention to nutrition, are the creative ideas – kids love food in unique forms, and bites they can pop in their mouths as they go. Especially during lunchtime at school, which play and socializing are also on the agenda.

Sushi Sandwiches

Ingredients:

A few slices of whole wheat bread

Tuna salad (drained, mixed with a bit of mayo and diced pickle)

Egg salad (hard boiled, mashed with a bit of mayo and a tiny bit of Dijon and diced celery)

Ham

Cheese, shredded

Avocado, cut into small cubes

Almond butter (for a lunch not going to school)

Jam

Instructions:

Prepare the fillings the way your family likes them. Just remember to keep all the chopped ingredients (celery, pickle, etc.) on the fine side. You don't want any big chunks to deal with.

Trim the crusts off the bread. Now use a rolling pin to really flatten the bread, particularly at the edges. Spoon about a 1 1/2-inch (4 cm) line of filling along one edge of the bread. With the filling side toward you, start rolling away from yourself. Try to keep the roll as tight and snug as possible.

Place the first roll, seam side down to pin it closed, on a plate and set aside. Keep rolling. Once you've rolled as many pieces of bread as you want, use a serrated knife to cut the sushi. Depending on how large the pieces of bread are, you'll get two or three pieces of sushi per roll.

Place them in a container, seam side down, tucking them in close together so they keep from unraveling.