1st Birthday Sushi (Baby-Friendly)

Name: 1st Birthday Sushi (Baby-Friendly)
Yield: Nigiri rice: 1 piece = 0.1–0.25 oz (3–7 g)
Ingredients: Cooked rice (prepared with double the usual amount of water for storage); 0.5 oz (15 g) cooked rice; 1 sheet (about 3 x 2 inches / 8 x 5 cm) nori (seaweed); 1 cucumber stick (about 2 x 0.2 inches / 4 cm x 5 mm); 1 carrot stick (about 2 x 0.2 inches / 4 cm x 5 mm); 1 piece tomato (about 1.2 x 0.6 inches / 3 x 1.5 cm, use the outer skin and flesh); as needed Pumpkin,; 1/4 slice cucumber (cut on a diagonal); 5 –6 small tomato cubes (about 1/8 inch / 3 mm each); 1 piece daikon radish (about 1.2 x 0.6 inches / 3 x 1.5 cm, use the curved outer part); 1 piece cooked salmon (about 1.2 x 0.6 inches / 3 x 1.5 cm); 1 piece thick omelet (about 1.2 x 0.6 inches / 3 x 1.5 cm); Nori (seaweed), as needed for wrapping

ニャンコのキッチン @cook_40040096

This sushi is made baby-friendly by leaving out raw fish, but it still looks just like real sushi! Each piece is bite-sized and easy to eat.
Recipe background:
For my daughter's first birthday, my husband said, 'A celebration means sushi!' I wanted to make something that looked just like the adult version, so we created this completely original recipe together. I updated the photos after making it again for my son's birthday!

ニャンコのキッチン @cook_40040096

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Ingredients

Nigiri rice: 1 piece = 0.1–0.25 oz (3–7 g)

☆Sushi Rice☆
Cooked rice (prepared with double the usual amount of water for storage)
★Cucumber & Carrot Roll★
0.5 oz (15 g)cooked rice
1 sheet(about 3 x 2 inches / 8 x 5 cm) nori (seaweed)
1cucumber stick (about 2 x 0.2 inches / 4 cm x 5 mm)
1carrot stick (about 2 x 0.2 inches / 4 cm x 5 mm)
★Tomato Nigiri★
1 piecetomato (about 1.2 x 0.6 inches / 3 x 1.5 cm, use the outer skin and flesh)
★Pumpkin Gunkan★
as neededPumpkin,
★Tomato 'Roe' Gunkan★
1/4 slicecucumber (cut on a diagonal)
5–6 small tomato cubes (about 1/8 inch / 3 mm each)
★Daikon Nigiri★
1 piecedaikon radish (about 1.2 x 0.6 inches / 3 x 1.5 cm, use the curved outer part)
★Salmon Nigiri★
1 piececooked salmon (about 1.2 x 0.6 inches / 3 x 1.5 cm)
★Egg Nigiri★
1 piecethick omelet (about 1.2 x 0.6 inches / 3 x 1.5 cm)
Nori (seaweed), as needed for wrapping

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Steps

1

Cook the sushi rice. (Use your usual water-to-rice ratio; for babies, use double the water if needed.)
2

Place the cucumber sticks, carrot sticks, and daikon in a tea bag or mesh bag. Wrap a piece of pumpkin (about 2 inches / 5 cm square) in foil and steam together with the rice from step 1.
3

Adjust the amount of rice per piece based on your baby's needs. For my daughter at age 1, I used about 0.25 oz (7 g) per piece; for my younger son, about 0.1 oz (3 g). Change as needed for your baby's stage.
4

Cut the nori sheets with scissors for the rolls, gunkan, and egg nigiri.
5

For the gunkan, slice the cucumber diagonally and cut in half.
6

Make the thick omelet using just eggs.
7

For the 'pickled ginger rose,' thinly slice fish cake (kamaboko), blanch it, stack the half-moon slices, roll them up vertically, and secure with a toothpick.
8

Instead of shaping by hand, simply place the toppings on the rice and arrange on a plate to serve.