Sushi recipe for kids! This super simple and FUN recipe for Turkey “Sushi” rainbow rolls with creamy basil ranch dressing is a kid favorite in our house.
This is a guest blog post, brought to you by chef Allison Rinehart owner and founder of Lil Pinkies up.
These days it seems like everything in our house is rainbows, unicorns, and llamas! 🌈🦄😆
I know I’m not the only parent who is living through this trend, and I say, “embrace what the kids are into!” and channel their love of rainbows in my carefree and colorful, turkey “sushi” rainbow rolls with homemade ranch dressing.
These vibrant little beauties get their rainbow colors from my super simple “veggie sprinkles”. A trip to the salad bar at your local grocery store and a quick spin through your handy dandy food processor at home will create thin strips of colorful veggies I affectionately call “sprinkles”. ❤🧡💛💚💙💜
Depending on the time of year, the colors can get pretty creative! I love bringing a skeptical Small Fry over to a beautiful display of fresh veggies and ask them to pick out the colors they want to see in their turkey “sushi” rainbow roll. Sometimes, we just pick carrots 🥕 (and that’s OK!) other times, I end up with an odd smattering of olives, pickled peppers, and cheeses, but either way, if they think it looks good, they may consider it TASTES good, too. – Chef Allison
2. Using a box grater, or a food processor with the shredding blade, process each veggie into small shreds.
3. Finely slice the green onion(s).
4. Mix in with room temperature cream cheese.
5. Using a wooden spoon, or rubber spatula, spread a thin layer of scallion cream cheese on the entire tortilla.
Add 4 slices of turkey, and a long line of cheese in the middle of the tortilla
7. Add veggie “sprinkles” in thin lines, (keep an eye on your Small Fries sot they don’t overdo it with toppings!), leaving 1/4 of the bottom tortilla free of toppings so it can be used to seal the wrap.
8. Starting with the colorful veggie end (the purple cabbage side in the above photo) begin to roll towards the edge with just cream cheese. Seal, and send to the refrigerator to chill, seam side down, while you make the homemade ranch dressing.
Transfer to a small bowl and let chill in the refrigerator till serving.
Cut 1/2 of each end off (save for snacking, or a chef’s bite before serving!) and slice each roll into 4 even pieces. Serve with creamy basil ranch dipping sauce and enjoy!
If you live in the Newport Beach area be sure to check the schedule for Lil Pinkies up cooking classes. Your kids will learn all sorts of fun kitchen skills, table manners and even try new foods without a fight!
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