Recipe: Liz Macri                                                                              
Photography: Steve Brown
Recipe and image from http://www.taste.com.au/

Don’t subject your kids to the same bland, boring sandwiches everyday. Boost their energy and tempt their tastebuds with these healthy sushi snacks that’ll go down a treat!

Tuna and corn sandwich sushi

8 slices white bread, crusts remove
310g can creamed corn
185g can tuna in springwater, drained, flake
½ cup grated reduced-fat tasty cheese
30g baby spinach

1. Place bread on a flat surface. Using a rolling pin, flatten bread slightly. Spread corn over bread, leaving a 2cm border along 1 edge. Top with tuna, cheese and spinach. Roll up to enclose filling. Cut each roll into thirds. Serve.

 Notes: You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye. Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

From left: Cuisipro 6-Sided Grater, Anna Gare Tea Towels,  Donna Hay Large Chopping Board