That’s a Wrap…


Chef Felix teaches strawberry slicingChristina, Morgan and IsabellaThe last Saturday of the Every Kid CAN Celebrity Chef Series was a hit with PBS’s favorite Vegan chef, Christina Pirella (  The kids were utterly en-wrap-tured (tee-hee!) with the art of making sushi, kid-style, complete with professional sushi-rolling mats and nori.   “Ewwwwwwwww seaweed!” quickly morphed into “Mmmmmm sunflower butter and pickles!” as Christina showed off her own yummy twist on a very established Japanese tradition.  With a nod to the universal love of hummus, a Mediterranean version was also demonstrated, with brown rice, roasted red peppers and alfalfa sprouts or “green hair.”  Never fear, oh preservers of custom, tofu was indeed present and rolled up with cukes and avocado. 

At other tables, the wonderful and super-easy wrap sandwich was undertaken by the kids.  The Mediterranean version (see above) went into tummies just as quickly as the sweeter one.  I will say they went absolutely mad for the sunflower butter(we used Whole Food’s 365 brand), a healthier alternative to peanut butter.  And I quote 5 year old culinary genius Margot-“It looks like peanut butter, it tastes like peanut butter, but it’s better than peanut butter!”  She should know, quickly becoming the expert at she slathered the sunflower butter onto her whole wheat wrap, and licked the knife clean after each swipe.  Not a lover of chocolate, she opted for strawberries as a compliment to her banana-studded and honey-drizzled wrap.   The other kids were perfectly happy with the standard shaved Ghiradelli chocolate and banana confection.   Other fresh fruits were tried in tandem, and the sky is truly the limit with the creativity of this sweet wrap; try mango, strawberries, melon, apples… all organic of course!  It was all great fun and everything was gobbled up in record time.   We will miss our Saturdays at CMOM, but it’s on to the next thrilling phase of Every Kid CAN.  Stay tuned!  

PS.  Thank you to Ryan Kenawell for the wonderful photos.

Sushi Recipe:

Serves 6


cooked short grain brown rice, about 2 cups

3 sheets of nori – toasted


  • 1 avocado, cut in half, seed removed, mashed
  • Baked tofu, cut into strips
  • 1 cucumber, cut into think strips
  • prepared mustard


  • 3 dill pickles or cucumbers, sliced into spears
  • Almond butter OR Sunflower Seed Butter


  • ½ cup hummus
  • 1 roasted bell pepper, sliced into thin ribbons
  • Alfalfa sprouts
  1. Take either a bamboo sushi mat or a cotton tea towel and place it in front of you on a dry work surface. If using a mat, make sure that the bamboo pieces are horizontal (so it can roll up).
  2. Next, place the nori, shiny side down, on the mat. (If nori is toasted, simply take it from the package and use it. If you purchased untoasted nori, simply roast it over an open flame until it turns a deep green. Then it is ready to use.)
  3. Next, press rice evenly and firmly over nori sheet, leaving about 1 inch of nori exposed at the edges closest to and farthest from you. Make sure the rice covers the nori completely from side to side. Rice should be about 1/4-inch thick.
  4. Place filling ingredients on the rice on the edge closest to you. A thin line of filling will suffice–a line of avocado, strips of tofu and cucumber, a thin line of mustard.
  5. Or dill pickle spears and a thin line of almond butter spread the width of the rice.
  6. Or a thin layer of hummus, peppers in a line and sprouts on the peppers.
  7. Then, using the mat as a guide, roll the nori maki, jelly-roll style, completely encasing the rice and filling in nori. When completely rolled, wrap the mat around the maki and gently press to seal the roll. Remove the mat and with a sharp, wet knife, slice the nori roll in half, crosswise, repeating this process until you have 8 nori rounds, about 1 inch thick. Arrange on a serving platter and serve with pickled ginger or a mild dipping sauce (soy sauce, water, ginger and diced scallion is most popular).

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