Veggie Brown Rice Sushi
1 2/3 cups water
1 cup brown rice, rinsed
2 Tbsp rice wine vinegar
1 Tbsp sugar
4 Sheets nori (dried seaweed)
1 Small red capsicum, thinly sliced
1 Large carrot, thinly sliced lengthways
1 Small cucumber, thinly sliced lengthways
1 Cup alfalfa sprouts
4 Tbsp pickled ginger
4 Tbsp salt reduced soy sauce
4 Tsp wasabi
Step 1 In a large saucepan, bring water to a boil, then add rice. Reduce to low heat and simmer, covered until water is absorbed (about 20 minutes). Drain excess liquid if required. Cool.
Step 2 Over medium heat, cook vinegar, sugar and salt in a small saucepan until sugar and salt are dissolved. Cool.
Step 3 Once cool, pour vinegar mixture over rice and mix gently until coated. Mixture will be sticky when ready, and dry as it cools.
Step 4 Place a sheet of nori on a sushi mat, top with 1/4 of the rice. With wet hands press out gently until even thickness leaving about 2cm at the top. Place an assortment of vegetables in a line at the bottom of the rice closest to you.
Step 5 Using the mat, roll the sushi, compressing as you go until it is fully rolled. Wet the edge of the nori with a tiny amount of water so it sticks.
Step 6 Slice with a very sharp knife and serve immediately with condiments.
Download the Brown Rice Sushi PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.
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