Rachael Ray Banana Sushi Food

BANANA RAITA

Steps:

• Toast coconut in a small pan or in toaster oven.
• Squeeze a little lemon juice over bananas to keep them from browning. Coat bananas with yogurt and top with lightly toasted coconut. Serve.

RACHAEL RAY BANANA SUSHI

Steps:

• Lay two of the bread slices out onto the counter and lay the other two over the first two so that they overlap slightly.
• Using a rolling pin or wine bottle, gently flatten the slices of bread and press them together at the seam.
• Gently spread your favorite spread evenly over both of the bread pieces and lay a whole banana in the middle of each.
• Carefully roll up the bread around the banana, bringing one long end over to the other.
• Slice each log into 6 pieces that are 1-1 1/2" thick and serve.

KIDS CHICKEN SALAD SUSHI ROLLS - RACHAEL RAY

Steps:

• Place 1 chicken breast in a small sauté or saucepan in enough water to cover by an inch.
• Bring to boil, then reduce and barely simmer, partially covered, 10 minutes.
• Remove from heat and let sit in water 10 minutes.
• When cool enough to handle, cut into chunks and pulse in processor until finely chopped. This should yield about 1/2 cup.
• In a medium-size bowl, combine chicken with diced apple, 1/4 cup mayo, lemon juice and salt and pepper to taste. (This is basic version; can add any desired seasonings.) Stir until thoroughly combined.
• To make 1 roll: trim crusts from 1 slice sandwich bread (need spongy supermarket-style bread here; not artisanal-style with big or coarse crumb).
• Using a rolling pan, "roll" slice out a bit, just to flatten and soften.
• Lightly spread with about 1/2 teaspoon mayo, then thin layer of chicken salad (about 2 tablespoons).
• Top with single layer of julienned carrots (thin shavings using julienne peeler) and cucumber.
• Starting at one short end, roll up like a sushi roll.
• Repeat with 3 more slices of bread to make 4 rolls total.
• Chill for 10 minutes; then cut crosswise into smaller rolls.