they have amazing full colour pictures showing every step of the process.
The brown rice is so much healthier for us than white and it doesn’t give the sugar metabolism problems that can happen from eating lots of white rice.
The original recipe doesn’t have avocado as an ingredient, but since it is my favourite sushi ingredient I have added it here instead of bell pepper. so the end result will have green instead of red squares. This is so delicious served with wasabi, pickled ginger and light soy sauce. And healthy too!
Easy, 10-ingredient sushi with sticky brown rice and vegetables. Hearty, healthy, and delicious. Methods provided for with and without a sushi mat!
Author: Minimalist Baker
Recipe type: Entrée
Cuisine: Vegan, Gluten Free
- 1 2/3 cups (400 ml) water
- 1 cup (190 g) short grain brown rice, rinsed
- 3 Tbsp (45 ml) rice wine vinegar
- 2 Tbsp (25 g) organic cane sugar
- 1/2 tsp sea salt
- 4 sheets nori (dried seaweed)
- 1 cup thinly sliced carrots
- 1 cup cos lettuce
- 1 cup sprouts
- 1 thinly sliced avocado
FOR SERVING optional
- Tamari (or soy sauce if not gluten free)
- Pickled ginger
- Sesame seeds
- In a medium saucepan, bring water to a boil then add rice, swirl to coat, and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 18-25 minutes. Drain off any excess water if there is any.
- In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.
- Once the rice is done, kill the heat and add the cooled vinegar mixture and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.
- While the rice finishes cooking, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
- Now it’s time to roll: Grab your sushi mat and top with a sheet of nori. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling (see photo).
- Then, arrange a generous serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you (see photo).
- Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll. Continue until it’s all the way rolled up. I find slicing with a very sharp serrated knife yields the best results. Repeat until all rice and fillings are used up – about 5-6 total rolls.
- Serve immediately with pickled ginger, tamari or soy sauce, and wasabi. Best when fresh.