Print

Easy Ham and Cheese Sushi Rolls: Best Lunchbox Idea

ham and cheese sushi rolls - featured image
Print Recipe

These Easy Ham and Cheese Sushi Rolls are a quick, kid-friendly lunchbox solution made with simple ingredients like ham, cheese, and seasoned sushi rice wrapped in nori. They’re perfect for meal prep, picnics, and picky eaters.

Ingredients

Scale
  • 2 cups cooked sushi rice (short-grain white rice works best)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 sheets nori (seaweed)
  • 8 slices deli ham
  • 4 slices cheese (cheddar, provolone, Swiss, or mozzarella)
  • Optional: cream cheese (for spreading)
  • Optional: cucumber strips (peeled and seeded)
  • Optional: avocado slices (ripe but firm)

Instructions

  1. Cook the rice: Rinse 1 cup sushi rice under cold water until water runs clear. Cook according to rice cooker or stovetop instructions. Fluff with a fork and let cool for about 10 minutes until warm, not hot.
  2. Season the rice: In a small bowl, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until dissolved. Gently fold into warm rice using a cutting motion. Fan the rice for 1-2 minutes to cool and give it a glossy texture. Set aside.
  3. Prep your station: Place bamboo mat on a cutting board. If using plastic wrap, cover the mat tightly. Have nori sheets, ham, cheese, and optional ingredients ready. Fill a small bowl with water for dipping fingers.
  4. Lay out the nori: Place one nori sheet shiny side down on the mat, longer edge facing you.
  5. Spread the rice: Wet hands to prevent sticking. Take about ½ cup seasoned rice and spread evenly over nori, leaving a 1-inch border at the top edge. Press down gently but firmly to an even layer about ¼-inch thick.
  6. Add the fillings: Lay 2 slices of ham flat across the center of the rice. Place 1 slice of cheese on top. If using cucumber or avocado, add a few strips next to the cheese. Do not overfill.
  7. Roll it up: Using the bamboo mat, lift the edge closest to you and fold it over the fillings. Tuck the nori edge under the fillings, then continue rolling away from you, applying gentle, even pressure. When you reach the uncovered border, wet it with a finger dipped in water to seal. Finish rolling and press gently to secure.
  8. Slice the roll: Using a sharp knife, cut the roll in half first, then cut each half into 3 or 4 equal pieces. Wipe the knife clean between cuts with a damp cloth. You should get 6-8 pieces per roll.
  9. Repeat: Continue with remaining nori sheets and ingredients. This recipe makes about 24-32 pieces total.
  10. Serve or pack: Arrange rolls in a lunchbox or on a plate. If packing for later, cover with plastic wrap and refrigerate. Best eaten within 24 hours.

Notes

Use day-old rice if possible; freshly cooked rice is too hot and sticky. Let rice cool to room temperature before rolling. For clean slices, wet the knife between cuts. Do not overfill rolls. If rice is too sticky, dip hands in vinegar water mixture. Rolls are best eaten cold or at room temperature. Store in refrigerator for up to 24 hours; do not freeze.

Nutrition

Keywords: ham and cheese sushi rolls, lunchbox ideas, easy sushi recipe, kid-friendly sushi, ham and cheese rolls, no-fish sushi, quick lunch, meal prep sushi

Find it online: https://cheerycrisp.com/easy-ham-and-cheese-sushi-rolls-best-lunchbox-idea/