NABULA EL MOURID: These clever snacks make summer cooking so much easier.

If summer cooking has taught parents anything, it's that kids' snacks need to be easy, flexible and, ideally, something they will actually eat.

In her book, The Weekly Grocery Shop, food writer Nabula El Mourid leans exactly into that sweet spot, with clever, low-fuss recipes designed for real family life.

From a no-roll-required sushi sandwich, to youghurt-based smoothie pops, these recipes are perfect for warm-weather grazing — and just as handy when back-to-school lunchboxes roll around again.

Sushi Sandwich

For some reason, homemade sushi and I were never friends.

I tried to perfect my technique for a long time, but could never nail the perfect roll for my two sushi-obsessed children. But then I realised, the shape wasn't what my children loved — it was the rice combined with delicious filling and seaweed that they loved.

Hello, sushi sandwich!

This no-fail, success guaranteed sushi is not only a joy to eat, but a joy to create.

Image: Supplied.

Serves: 4-6

Prep time: 1 hour (plus overnight pressing)

Cook time: 15 minutes.

Ingredients:

440g (15½ oz/2 cups) sushi rice

200g (7 oz) hot smoked trout, flaked, or smoked salmon

1 small Lebanese (short) cucumber, thinly sliced

1 large carrot, peeled and cut into ribbons

185g (6½ oz) tinned tuna in spring water, drained and mixed with 2 tablespoons mayonnaise

4–5 sheets nori, cut into strips

Method:

Rinse the sushi rice under cold water until the water runs clear. Drain well.

In a saucepan, combine the rice and 625 ml (1 lb 6 fl oz/2½ cups) of water. Bring to a boil over medium heat, then reduce to low, cover and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Line baking tray (approximately 35 × 25 cm/13¾ × 10 in) with baking paper, making sure you leave enough paper hanging over the edges of the tray to use later to pull the sushi out.

Spread half of the cooked rice on the bottom of the baking tray, pressing down firmly to form a 1 cm (½ in) thick layer. Arrange the smoked trout, cucumber, carrot and tuna mayonnaise mixture evenly over the rice layer. Spread the remaining rice over the fillings, pressing down firmly and evenly. Cover the top with another sheet of baking paper and place another tray or a fl at object on top. Weigh it down with heavy objects to press the sushi sandwich evenly. Refrigerate overnight.

The next day, carefully lift the sushi sandwich out using the baking paper. Cut the sandwich into fingers or triangles using a sharp knife, wiping the knife with a wet cloth between each slice.

Wrap each sushi piece in nori, dampening the edges slightly to seal.

Store in an airtight container in the fridge for 4 days for snacking.

Hints:

You can use a bamboo rolling mat to help press the rice.

Add a touch of wasabi or pickled ginger between the layers for an extra flavour kick.

For extra crunch, press one edge of the sushi sandwich into a shallow bowl filled with sesame seeds.

Experiment with fillings like avocado, pickled radish or omelette.

You can use brown sushi rice in this recipe, but be sure to follow the packet instructions.

Coconut Yoghurt and Peach Smoothie Popsicles.

If you have ever read the ingredient list on a box of icy poles or ice creams in the supermarket, you will be surprised by the amount of additives and excess sugar added.

Plus, they're not cheap, which isn't ideal considering the amount of artificial ingredients used.

With summer in full swing, making your own smoothie pops is not only cost-effective, they are nutritious! With the added goodness of yoghurt, the sweetness of mango and some white chocolate for indulgence, these will be a hit with the entire family.

Serves: 8

Prep time: 20 minutes (plus 4 hours freezing time)

Ingredients:

400g (14 oz) unflavoured coconut yoghurt

1 teaspoon vanilla extract

410g (14½ oz) tinned peach slices in juice, drained

45g (1½ oz/¼ cup) dried apricots, chopped

80g (2¾ oz/¼ cup) peach or apricot jam

8 wooden popsicle sticks

150g (5½ oz) white chocolate

1 tablespoon coconut oil

Method:

Use a food processor to blend the yoghurt and vanilla extract with the drained peach slices until smooth. Fold in the dried apricot.

Spoon half of the mixture into ice popsicle moulds, filling each halfway. Add a small spoonful of jam to each mould, swirling it gently with a skewer or spoon.

Top with the remaining yoghurt and peach mixture.

Insert the sticks and freeze for at least 4 hours, or until completely solid.

Once frozen, melt the white chocolate by placing it in a microwave-safe bowl, heat for 20-seconds, then stir. Repeat until the chocolate has melted, then add the coconut oil and stir until well combined.

Unmould the popsicles and drizzle each one with the white chocolate mixture before placing them on a tray lined with baking paper.

Return to the freezer for a final 30 minutes to set the chocolate. Once the chocolate has set, store the popsicles in reusable ziplock bags or an airtight container in the freezer for up to 2 weeks.

Hints:

Substitute the tinned peaches with fresh or frozen peaches if preferred.

For a slightly tangier flavour, add a squeeze of lime juice to the yoghurt mixture before blending.

Try drizzling the popsicles with dark or milk chocolate for a different flavour profile.

Unused white chocolate mixture can be stored at room temperature for up to 1 week in an airtight container in the pantry.

Image: Supplied.

This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Available in stores nationally. Photography by Rob Palmer, illustrations by Evi O Studio.

Feature image: Supplied.