I love making egg and avocado sushi hand rolls for my little guy, and as far as toddler food goes it's pretty awesome - he loves helping me make it, it's healthy, I can put in other ingredients if he goes off egg, and it's soooooo easy!
You'll see I've cut them up pretty small, we did have one very minor gagging incident when he was a bit overzealous and put in a few large chunks of food and tried to swallow them all at once.
Put your rice on to cook
Place your egg in a pot just covered by water. Once it boils strongly, time it for 6 minutes and it'll be ready
Once the rice and egg are done take them off their heat and allow to cool enough to handle (it's a lot easier to digest warm rice than cold rice so I usually don't let it get too cool. It also seems to be stickier at this time so it's easier to handle)
Mash up your boiled egg with half a teaspoon of mayo (you don't have to add the mayo but the texture works a bit better when you do)
Lay your seeweed sheet on a flat surface and using a soup spoon spread some rice over about 2/3 of the sheet starting from one end. You should be able to just cover the colour of the sheet without making it too thick
Spread some mashed egg over most of the rice
Lay about half the avocado in slices along the middle of the rice
Using some water on your finger make the exposed seaweed end a littl ebit wet and sticky
Starting from the rice end, roll up as tightly as you can (you'll get better with practice) and firmly press the wet end onto the outside of the seaweed
The amount of rice you cooked will probably do one more roll
Cut them into small bits for eating - I use a serrated knife because it's easier
I love to bake and stopped for quite a while after my second son was born. I'm back in full swing now, but it's all changed to things that are quick and easy to prepare, and also have toddler friendly attributes such as hidden vegetables!