SaveSunflower butter and jelly sushi rolls
Crustless bread rolled flat, spread with sunflower seed butter and jelly, rolled up tight and sliced into bite-size pinwheels. A nut-free twist on the PB&J that packs neatly into a lunch box and takes 10 minutes.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 350 kcal
Method
Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.
Cut the crusts off the bread with a serrated knife. Flatten each slice with a rolling pin (or a clean glass) until it is thin and about a third bigger.
Spread about 1 tablespoon of sunflower seed butter over each slice, leaving a ½-inch strip bare along one short edge. Spread a thin layer of jam over the sunflower butter, keeping it off that same strip.
Starting from the opposite short edge, roll each slice up tightly. Press the bare strip against the roll to seal it and set it seam side down for a minute.
Slice each roll into 4 pieces with a sharp serrated knife, wiping the blade between cuts. Pack the pieces cut side up and snug in a lunch box with an ice pack.
Tips
- Keep the jam layer thin and away from the edges; too much makes the rolls slide open and the bread soggy.
- Sunflower seed butter is a handy swap for schools with nut-free rules. Check the label, since some brands are made on shared equipment.
- Roll them the night before, wrap tightly in plastic wrap and refrigerate, then slice in the morning for the neatest pieces.
Nutrition per serving
- Calories
- 350
- Protein
- 9 g
- Carbs
- 39 g
- Fat
- 19 g
- Saturated fat
- 2 g
- Fiber
- 3 g
- Sugar
- 15 g
- Sodium
- 290 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Chef's knife A sharp knife makes prep faster and safer.
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