Veggie Brown Rice Sushi
Ingredients
The rice
-
1 ⅔
cups
water
-
1
cup
short grain brown rice
-
3
Tbsp
rice wine vinegar
-
2
Tbsp
organic cane sugar
-
½
tsp
sea salt
The sushi
-
4
sheets
nori (dried seaweed)
-
1
piece
roasted or fresh red bell pepper (sliced)
-
1
cup
thinly sliced carrots
-
1
cup
thinly sliced cucumber
-
1
cup
sprouts (Alfalfa is best)
For serving (optional)
-
to taste
Tamari (or soy sauce if not gluten-free)
-
to taste
Pickled ginger
-
to taste
Wasabi
-
to taste
Sesame seeds
Instructions
- Boil water in a medium saucepan, add rice, cover, and simmer until water is absorbed and rice is tender, about 18-25 minutes.
- In a separate saucepan, heat vinegar, sugar, and salt until dissolved, then cool in the fridge.
- Once rice is cooked, mix in the cooled vinegar mixture gently until sticky.
- Prepare veggies by slicing them thinly.
- On a sushi mat, place a sheet of nori and spread a thin layer of rice over it.
- Add a line of your chosen veggies at the bottom of the rice layer.
- Roll the nori over the filling, compressing as you go until fully rolled.
- Slice the roll with a sharp knife and serve with optional condiments.
Nutrition Facts (estimated)
Servings
4
Calories
241
Total fat
2.3g
Total carbohydrates
53g
Total protein
10.1g
Sodium
402mg
Cholesterol
0mg
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