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Corey and I have quite a sushi habit. Near our house there is a tiny little family owned sushi restaurant that makes the best sushi in our area. For some time we have wanted to try and make sushi at home, and after seeing that our grocery store now carried Ocean’s Halo Organic Nori wraps, we decide to give it a go for New Years Day lunch. This recipe isn’t an original, I used The Minimalist Baker’s Brown Rice Sushi recipe. Its a very simple recipe to follow, especially if you have no idea how to make brown sticky rice. The only adjustment I used was that I added the rice mixture to the fridge to speed up the stickiness. We used julienned carrots, cucumber, and avocado for our rolls, but you could use any type of vegetables — eventually we want to experiment with tempuras and sushi grade fish. Nori, or seaweed, is an excellent source of B12 and Iodine, but its important that you find good quality Nori, and not a product with MSG. Good quality Nori is not expensive, the organic Nori we used was less than 3 dollars at Wal-Mart. Aside from the time it takes to prep the rice, this is a relatively quick recipe. For ease, you can use a sushi rolling mat, but we actually made them without and I don’t think a rolling mat is entirely necessary!

These rolls are a fun little afternoon activity and makes a wonderful light lunch, or a great healthy snack. Im definitely going to start making these for to-go lunches more often now that I know how simple and delicious it is. See below for the recipe!

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Ingredients (4-5 rolls):

  • 1 cup dried brown rice
  • 2 cups water
  • 1 cucumber
  • 2 carrots
  • 1 avocado
  •  3 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1/2 tsp sea salt
  • Nori sheets
  • bowl of water for fingers
  • other veggies (optional)
  • sushi grade fish (optional)

Directions:

  1. Cook 1 cup of brown rice according to package until tender. (Typically 1:2 rice to water ratio for 20-25 minutes)
  2. While rice cooks, heat the vinegar, sugar, and sea salt in a small saucepan until sugar and salt dissolve. Place into small bowl and cool in fridge.
  3. Next you can julienne your vegetables and fillings of choice.
  4. When rice finishes cooking, move to a large mixing bowl and pour vinegar mixture over it. Gently stir to coat evenly and release heat then place in fridge for 15-20 minutes. Rice should get sticky in this time.
  5. Once rice is sticky, remove from fridge and lay out a nori sheet.
  6. Dip your fingers in water then grab some sushi and begin patting it down on to the Nori in a thin widespread layer, careful not to make it too thick or it will be difficult to roll.
  7. Arrange the julienned vegetables in a thin row closer to where you will begin rolling.
  8. Carefully, start to lift the edge closest to you, and roll it into where the rice and veggies are, then continue carefully rolling and gently squeezing the roll together — slow and steady rolling is key.
  9. once the whole roll is rolled up, firmly form it into a tube shape with your hands, or the mat. The seaweed would stick to its self.
  10. Carefully slice the roll with a very sharp knife into bite sized pieces.
  11. Plate and serve with a side of Soy Sauce or Tamari (and if you’re extra, some ginger and wasabi).

 

Again, this was the Minimalist Baker’s Recipe for Brown Rice Sushi! Check out the original recipe here !

 

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Happy New Year,

=Megan=

Posted in Lunch, Main Dishes, Meal Prep, Side Dishes, Snacks, Vegan, Vegetarian, Wholesome Recipes

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