Healthy brown rice sushi recipe
Making sushi is a complicated process, no matter what type of rice you're using. Here’s how to make a brown rice sushi recipe that's simply divine!
Servings 4 people
Cost $15
Ingredients
Rice
- ⅔ cup water
- 1 cup short-grained brown rice rinsed
- 3 tbsp rice wine vinegar
- 2 tbsp organic cane sugar
- ½ tsp sea salt
Sushi
- 4 sheets nori (dried seaweed)
- 1 roasted or fresh bell pepper (dried)
- 1 cup carrots thinly sliced
- 1 cup cucumber thinly sliced
- 1 cup alfalfa sprouts
Optional Condiments
- Wasabi
- Pickled ginger
- Tamari or soy sauce
- Sesame seeds
Instructions
- Bring water to a boil in a medium saucepan. Add rice, swirl to coat, then reduce heat to a low flame, and cover. Simmer until water's absorbed and rice is tender, about 18 -25 minutes. Drain off excess water.
- While rice is boiling, mix vinegar, sugar, and salt in a medium saucepan and heat over medium heat. Stir occasionally to dissolve sugar and salt. Then transfer to a jar or dish and put it in the refrigerator to cool until the rice is ready.
- When the rice is done, turn off heat and add the cooled vinegar mixture. Mix with a spatula or fork to avoid over-stirring. It'll dry as you mix and by the time you're done, it'll be dry and sticky.
- Prep your veggies while you're waiting for the rice to finish cooking. Make sure they're finely sliced. If they're too bulky, they won’t work well in the sushi.
- Now grab your sushi mat to start the rolling process. Top with a sheet of nori. Dip your fingers in water to keep them from sticking. Put a thin layer of water over the nori. If it’s too thick, it'll be too bulky for the sushi.
- Arrange a generous serving of the veggies at the bottom ¾ of the sheet that's closest to you.
- Roll nori and rice with your fingers. Once the veggies are covered, use the mat to compress the sushi. Continue until it’s all rolled up. Slice with a sharp serrated knife for best results. Repeat until all rice and fillings are used up. It'll probably yield 4 rolls.
- Serve immediately with condiments of your choice. Although it's best served fresh, the sushi can hold up in the fridge for up to 2 days.
