Brown Rice Sushi

🛒 Ingredients

• Cooked Brown Rice 180 g · 215 kcal
• Nori Seaweed Sheet 3 g · 10 kcal
• Rice Vinegar 15 g · 3 kcal
• Avocado 40 g · 64 kcal
• Cucumber 30 g · 4 kcal
• Carrot 20 g · 8 kcal
• Toasted Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Rinse brown rice thoroughly, then cook with 1.5 cups water per 1 cup rice, bringing to a boil and simmering covered for 40-45 minutes until tender. Let it steam off-heat for 10 minutes.
2. While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan; heat gently until sugar and salt dissolve, then let cool completely.
3. Transfer cooked rice to a large non-metallic bowl, then gradually fold in the cooled sushi vinegar mixture until evenly distributed. Fan the rice to cool it to room temperature quickly.
4. Wash and julienne the avocado, cucumber, and carrot into thin strips suitable for rolling.
5. Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread an even, thin layer of seasoned brown rice over 2/3 of the nori, leaving the top edge bare.
6. Arrange a line of avocado, cucumber, and carrot strips horizontally across the center of the rice. Sprinkle with toasted sesame seeds if desired.
7. Using the bamboo mat, carefully roll the nori tightly over the fillings, pressing gently to create a compact cylinder. Moisten the bare edge of the nori with water to seal.
8. With a sharp, wet knife, slice the sushi roll into 6-8 equal pieces. Serve immediately with soy sauce, wasabi, and pickled ginger if desired.
9. Enjoy your homemade brown rice sushi!