Brown Rice veggie Sushi

Out of trial and error I have truly found the best brown rice sushi rice recipe. Because I absolutely love to share when I find a good thing I couldn’t help but share this one. Sushi rice is not really “healthy” so I wanted to find a recipe I could make at home with brown rice. The first recipe I used was rated 4 stars so I tried it out. Oh my goodness, gross! It was dry, insanely salty and just all around disgusting. I then tried a different recipe and boy is it yummy!! I made vegetarian sushi for my husband and I last night. I surprised him and he loved it! It is super easy and I hope you get the same yummy result that we had.

Brown Rice Ingredients:

1 2/3 Cup Water

1 Cup Brown Rice (I used Della Organic Light Brown Rice from Costco) *picture below

3 Tbsp Rice Vinegar (I used Nakano Organic Rice Vinegar) *picture below

2 Tbsp Sugar (You could get away with 1 Tbsp)

Instructions:

1.In a medium saucepan (I only have a dutch oven size from Pioneer Woman and it worked great) bring water to a boil then add rice. Stir and lower heat to low and cover. Cook for 25 minutes or until tender.

2.In a small saucepan; add vinegar, sugar and salt. Cook on medium heat until sugar dissolved, about 2 minutes. Make sure to stir occasionally. Put pan aside to cool off a bit.

3.  Once the rice is done cooking slowly and carefully stir in the vinegar mixture making sure to coat all of the rice.

4. Set the rice aside to cool down before making the sushi.

 

Ingredients I used for making veggie sushi:

1 Medium size Cucumber

1 avocado

Brown Rice Sushi from above recipe

4 Seaweed papers (the pack I bought had 10 papers)

Sushi mat but not required. It is easy to use plastic wrap to put under the seaweed.

You cannot forget Soy Sauce, we only use   Kikkoman soy sauce

 

Instructions:

1. Peel the cucumber skin and cut the cucumber in half. Cut the middle part of the cucumber out, it will look like a boat. Then cut the cucumber, lengthwise, into thin strips. Set Aside *picture below
2. Cut the avocado in half. Take the seed out and take the skin of the avocado. Put the avocado, cut side down, and slice the avocado into thin slices. Set Aside *picture below
3. Put a piece of plastic wrap (Or sushi mat) down on a clean and dry counter. Put one Seaweed paper down. Wet hands a bit ( Wetting your hands will prevent rice to stick on your hands) and then hand put the rice onto the seaweed. Put a very thin layer of rice on seaweed. Leave about 1 inch of the seaweed on one of the longest side of seaweed free of rice. *picture below. About 1 inch on the opposite side put about 4-5 thin slices of cucumbers. Put about 4 thin slices of avocado on top. *picture below. Slowly roll up the sushi tightly starting on the side with the veggies. Once you are rolled up to the side of the wrap with no rice at the end, wet your finger and wipe the seaweed end and seal together. Set Aside.
4. Repeat step 3, I was able to make 4 rolls.
5. Once finished, take a sharp knife and cut the rolls to your desired size. I like my sushi 1 inch thick.
6. Plate and Enjoy!

 

I hope I explained it in as much detail as needed. And I hope it is not confusing. If you need clarification on anything just ask! I can try to explain it better.

I hope you enjoy the sushi as much as we did! I love love love this veggie sushi and completely believe it taste like the sushi get from the restaurants. I now do not need to spend a ton of money going out to eat sushi 🙂

*You can use any veggies you want, those two are my absolute favorite! I could eat this daily!

 

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