Making your own Japanese sushi roll is so much cheaper and tastier than going to a restaurant, and it's actually pretty easy! It's made healthier by swapping the white rice for brown and using lower sodium options. This recipe walks you through the process step-by-step so you end up with the perfect brown rice sushi.
¼cupsliced smoked salmonsee pictures for reference
Serving
low sodium soy sauce
wasabi paste
pickled ginger
Instructions
In a medium bowl, mix together the brown rice and sushinoko powder, then set aside.
Place the nori sheet on top of a bamboo rolling mat.
Pat the rice down firmly on the nori sheet. Make sure the rice goes all the way to the edges except for one side--leave an inch with no rice.
Place a thin layer of rice grains at the very edge of the empty side to act as a "glue."
Place the avocado, carrots, cucumbers, and salmon in layers in the middle.
Rolling the sushi: Hold the bottom of the mat and fold it just over the fillings as tight as you can.
Finish rolling and squeeze it tight with the mat. Make sure the seal is tight.
Remove the sushi roll from the mat.
To cut it: dip a knife in water (helps it cut smoother) and cut into slices, about 1" thick. Serve with soy sauce, wasabi, and/or pickled ginger. Enjoy!
Notes
*bamboo sushi rolling mat: the preferred tool to roll sushi, but if you don't have one that's okay! Try using wax paper or a sturdy towel. The results won't be as good but it will still work!