Make Your Own Maki Sushi Rolls – Kid-Friendly, No Raw Fish
We’re cooking our way around the world and our destination today is Japan with some Maki Sushi Rolls. Rolling sushi is brilliant for older kids: spread the rice, line up the fillings, roll and slice. This westernised version uses cooked tuna with crunchy veg so everyone can join in without worrying about raw fish. So here you go How to Make Your Own Maki Sushi Rolls for Kids.
About Sushi
Sushi is vinegared short-grain rice with fillings wrapped in nori. We’re making simple maki rolls with cooked tuna mayo, cucumber and carrot. Want to edge closer to traditional? Try tamagoyaki (Japanese omelette), pickled veg, or, only with proper training and sourcing, sashimi-grade fish. We haven’t ventured anywhere near that at home or when I’ve made these with students.
What you’ll need to Make Kid-Friendly Sushi
Ingredients
- 380 g cooked short-grain white rice (about 2 cups), cooled to room temperature
- 12 g sugar (1 tbsp)
- 20 ml rice vinegar (1 tbsp + 1 tsp)
- 140 g canned tuna, drained (5 oz)
- 1 tbsp mayonnaise
- 100 g shredded carrot (1 cup)
- ½ cucumber, cut into thin matchsticks
- 3 nori sheets
Equipment
Bamboo rolling mat (wrap in cling film), sharp knife, small bowls, chopping board, little bowl of water for sealing.
Kids Sushi Roll How To
1. Season rice: Stir the sugar and 1 tbsp rice vinegar into the cooked rice. (Optional: a small pinch of salt.)
2. Mix tuna: In another bowl, combine tuna, mayonnaise and 1 tsp rice vinegar.
3. Set up: Wrap the mat in cling film. Lay 1 sheet of nori on the mat, shiny side down.
4. Rice layer: With damp fingertips, spread a layor of the rice over the nori, leaving a 2 cm strip bare at the top edge.
5. Fill: Add a line of tuna across the middle; top with carrot and cucumber.
6. Roll: Lift the mat edge over the filling and tuck tightly. Roll to the bare strip; dab with water to seal.
7. Slice: Using a sharp, damp knife, cut into 8 pieces. Repeat for 3 rolls (about 24 pieces).
Safety: knife skills needed – tuck fingertips. Use cooked fillings only unless trained to handle raw fish safely.
Read Next: Learn more about Japan with our Ninja Books for Kids
Kids can help
- Primary (7–10): mix tuna, spread rice, place fillings, help roll.
- Tweens/teens (11+): can complete independently with supervision for knife work.
Variations & dietary swaps
- Vegetarian: avocado, cucumber, carrot, or tamagoyaki.
- Vegan: cucumber–avocado with vegan mayo.
- Gluten-free: serve with tamari instead of soy sauce.
Why not have a go at Origami with your kids as well.
Make-ahead & storage
- Cook and cool rice quickly; use same day.
- Rolled sushi is best fresh; cover and eat within 6 hours.
- For lunchboxes: chill briefly, then let come to room temp before eating.
Make Your Own Sushi Rolls for Kids
Ingredients
- 380 g cooked short-grain white rice 2 cups, cooled
- 12 g sugar 1 tbsp
- 20 ml rice vinegar 1 tbsp + 1 tsp
- 140 g canned tuna drained
- 1 tbsp mayonnaise
- 100 g shredded carrot 1 cup
- ½ cucumber thin strips
- 3 nori sheets
Instructions
- Stir sugar and 1 tbsp rice vinegar into the rice; set aside.
- Mix tuna, mayonnaise and 1 tsp rice vinegar.
- Place a nori sheet on a wrapped bamboo mat, shiny side down. Spread 1/3 of the rice over the nori, leaving a 2 cm strip bare at the top.
- Add a line of tuna, then carrot and cucumber.
- Roll up tightly, sealing with a little water on the bare strip.
- Slice each roll into 8 pieces with a damp, sharp knife. Repeat to make 24 pieces.
