Brown Rice Sushi Recipes

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

QUINOA BROWN RICE SUSHI

Steps:

• 1. Place the rice, quinoa, and 3 cups water into a rice cooker and cook according to the manufacturer's instructions. (You can also cook the rice and quinoa in 3 cups water in a pressure cooker for 15 minutes).
• 2. Bring a saucepan of water to a boil and cook the carrots until softened, about 30 seconds. Drain and rinse them under cold water.
• 3. Unroll a bamboo sushi mat on a work surface and put a sheet of nori on it. Wet your hands and divide the rice into 4 equal portions. Divide one portion into 4 small, firm balls and press them evenly onto the nori, covering the entire sheet with a thin layer of grains. Evenly spread one-quarter of the bean curd, one quarter of the carrots, one-quarter of the cucumbers, and one quarter of the avocado in the center of the rice. Using the mat as a guide, roll the topped nori tightly and evenly into a sushi roll, wetting the edges of the nori sheet with water if necessary, so it sticks together at the seam. Repeat three more times with the remaining nori, rice, and vegetables.
• 4. Slice the rolls into 1 1/2-inch-thick pieces with a sharp, wet knife and transfer them to a serving platter. Garnish with cilantro and pickled ginger.

HEALTHY AVOCADO SUSHI WITH BROWN RICE

Steps:

• Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
• The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
• Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular.
• Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
• Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
• Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
• Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

BROWN RICE SUSHI

Steps:

• Cook rice as directed on package, omitting salt; spoon into medium bowl. Stir in sugar and vinegar.
• Mix mayo and Sriracha sauce in separate medium bowl until blended. Add shrimp; mix lightly.
• Place sushi mat, with slats running parallel, on work surface. Place 1 nori sheet, shiny side down, on mat lining up 1 long edge of nori sheet with edge of mat nearest you. Use moistened fingers to evenly press half the rice mixture onto nori sheet, leaving 1-3/4-inch border on long side of nori sheet farthest from you. Place half the shrimp mixture in even row 1 inch from bottom of nori sheet; place half each of the cucumbers, carrots and avocados in rows next to shrimp.
• Use your thumbs to lift up bottom edge of mat nearest you while holding filling in place with your fingers; fold mat over filling. Squeeze gently but firmly along length of roll, while 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. Transfer roll, seam side down, to cutting board.
• Repeat with remaining ingredients to make second log. Use moistened sharp knife to cut each log into 6 pieces to serve.

VEGETARIAN BROWN RICE SUSHI ROLLS

Steps:

• Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
• While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
• Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
• Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
• 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 half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
• Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
• Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling 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.