Brown Rice Sushi*

Makes 6-8 rolls

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

  1. If possible, soak the rice for several hours before cooking to improve digestibility and speed cooking time.
  2. Rinse and wash the rice and cover with required amount of cold water.
  3. Cover with a tight fitting lid (with no steam hole) and bring to a rapid boil.
  4. Once boiling turn the heat down and leave to simmer for 10 minutes (20 minutes for brown rice) then turn off the heat and leave to steam undisturbed for 10 minutes.
  5. DO NOT lift the lid until the steaming stage is complete as the heat is circulating and the temperature will drop if the lid is removed.
  6. Never (and I mean NEVER) stir rice when it is cooking or your will end up with sticky, gluggy rice.
  7. 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 1/2 cups medium-grain brown rice (or medium-grain white rice)
  • 2 tablespoons rice vinegar
  • 1 teaspoon unrefined sugar
  • Pinch of sea salt
  • approx. 6 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 3 cups water (2 1/2 cups water if using white rice). Cover with a tight fitting lid and bring to the boil. Simmer for 20 minutes (10 minutes for white rice), remove from the heat and leave to steam for 10 minutes. Tip into a large bowl to cool, stirring frequently. Sprinkle over the rice vinegar, sugar and salt and mix. Prepare the fillings.

Place a nori sheet shiny side down with the longest width closest to you 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.

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