Easy Brown Rice Sushi
Sushi made simpler and healthier with brown rice.
- 1 cup short grain brown rice, cooked
- 1 teaspoon Aloha shoyu *use tamari for gluten free
- 3 tablespoons seasoned rice vinegar
- 1/2 teaspoon sugar
- Add any chopped meat, vegetables you prefer ie. carrots, green onion, cucumber, fish etc (about 1 cup total)
- 2 Sheets Nori
Cook rice per package instructions. Once rice is cooked, quickly fluff rice, cover for 10 minutes. mix shoyu, sugar and seasoned rice vinegar in small bowl and add to hot rice. Mix slightly but be careful not to smash rice.
Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
Beginning with edge nearest you, lift mat up with your thumbs and fold mat over so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
Feel free to put veggies or meat in the middle, I decided to cheat and chopped my veggies extra fine and mixed it into the rice. It was a lot easier to roll.