Brown Rice Sushi
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.
Ingredients
- 1 sheet nori
- 1 ½ tablespoon sushinoko powder (powdered sushi vinegar)
- 3 cups brown rice cooked
- 4 slices avocado see pictures for reference
- ¼ cup sliced carrots see pictures for reference
- 1 mini cucumber, sliced see pictures for reference
- ¼ cup sliced smoked salmon see 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!