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Easy Ham and Cheese Lunchbox Sushi Rolls

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These Easy Ham and Cheese Lunchbox Sushi Rolls are a fun, kid-friendly twist on packed lunches. Made with simple ingredients like sushi rice, ham, and cheese, they hold up beautifully and are ready in under 20 minutes.

Ingredients

Scale
  • 1 cup sushi rice (uncooked)
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 nori sheets
  • 8 slices ham (e.g., black forest or honey ham)
  • 4 slices cheese (provolone, Swiss, or mild cheddar)
  • 2 tablespoons cream cheese (softened, optional)
  • Soy sauce (for dipping, low-sodium preferred)

Instructions

  1. Rinse 1 cup of sushi rice under cold water until the water runs clear. Add the rinsed rice and 1 ¼ cups of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid. After 15 minutes, turn off the heat and let it sit, covered, for another 10 minutes. Fluff the rice gently.
  2. In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt until dissolved. While the rice is still warm, pour the vinegar mixture over it and fold it in gently using a cutting motion. Let the rice cool to room temperature.
  3. Lay a bamboo mat on a cutting board and cover it with plastic wrap. Fill a small bowl with water. Place nori sheets, ham slices, cheese slices, and cream cheese within easy reach.
  4. Place one nori sheet shiny side down on the bamboo mat. Wet your hands with water. Spread about ½ cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge. Press the rice down gently but firmly.
  5. Spread a thin layer of cream cheese down the center of the rice (optional). Layer 2 slices of ham on top of the cream cheese, slightly overlapping. Place 1 slice of cheese on top of the ham.
  6. Using the bamboo mat, lift the edge of the nori closest to you and roll away from you, keeping the roll tight by gently squeezing the mat. When you reach the exposed nori border, wet it with a little water to seal the roll. Give the mat a final gentle squeeze.
  7. Using a sharp knife, cut the roll in half first, then cut each half into 3 or 4 pieces. Wipe the knife clean with a damp cloth between cuts.
  8. Repeat with the remaining nori sheets and fillings to make about 4 rolls (12 to 16 pieces total).

Notes

Keep your hands wet when handling rice to prevent sticking. Do not overfill the rolls; less filling makes tighter, sturdier rolls. Use room temperature cream cheese for easy spreading. Slice with a sharp knife using a sawing motion for clean cuts. The rolls are best served at room temperature or slightly chilled. Store in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: ham and cheese sushi rolls, lunchbox sushi, easy sushi recipe, kid-friendly sushi, ham and cheese rolls

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