Brown Rice Sushi

Makes 6-8 rolls

This is a variation to traditional sushi using short-grain brown rice. I actually prefer this version as it has more texture and fills us up faster because of the higher fibre content of the brown rice. I want to share with you some tricks to cooking perfect sushi rice everytime:

- Soak the rice for a few hours before cooking to improve digestibility and speed cooking time.

- Rinse the rice and cover with cold water.

- Cover with a tight fitting lid and bring to a rapid boil.

- Once boiling turn the heat down and leave to simmer until the water is absorbed.

- Don't lift the lid once boiling as the heat is circulating and the temperature will drop if the lid is removed.

- Never (and I mean NEVER) stir rice when it is cooking or your will end up with sticky, gluggy rice.

- Check the water level by using a spoon to quickly pull back the rice then return the lid.

- Once the water is just about absorbed (about 5mm) turn off the heat and leave the rice to steam for 10 minutes.

- That's it, if you follow these intructions exactly you will always have perfect sushi rice!

Prep time: 30 minutes
Cook time: 20-25 minutes
  • 1 cup short grain brown rice
  • 2 tablespoons rice vinegar
  • 1 teaspoon unrefined sugar
  • Pinch of sea salt
  • 6-8 nori sheets
  • Fillings; avocado, salmon, tofu, egg omelette, cucumber, carrot, sprouts, greens
  • Tamari or soy sauce, pickled ginger and wasabi to serve

Cover the rice with water and soak for a few hours or at least 30 minutes. Drain and rinse the rice and cover with 2 cups water (1 ¾ if using white sushi rice). Cover with a tight fitting lid and bring to the boil. Simmer for 20-25 minutes until cooked, remove from the heat and leave to steam for 10 minutes. Tip into a large bowl to cool. Sprinkle over the rice vinegar, sugar and salt and mix. Prepare the fillings.

Place a nori sheet shiny side down on a sushi mat. Using wet hands spread a layer of rice over 2/3 of the nori leaving a space at the top and bottom. Arrange fillings along the middle of the rice. Roll up firmly using a sushi mat to hold in the filling. Set aside and repeat with the remaining ingredients.

Use a sharp knife to cut the sushi rolls into rounds. Serve with tamari or soy sauce, pickled ginger and wasabi.