Sushi is one of the most enjoyable and fun foods I love eating with my husband and friends. But going out to restaurants is really not our thing. For a while now, I’ve been making sushi from regular white sushi-rice. But I really wanted to upgrade the nutrition value and be more relaxed knowing that we eat something more digestible that leaves us feeling happy and satiated. I decided to take the risk and give it a try, substituting the white rice with brown. HOW COME I DID NOT TRY IT BEFORE? Why did it take me so long?! I really don’t know. But all I can say is that it was absolutely amazing and so so appetizing, rich and colorful. It’s time to switch the gear and upgrade to more wholesome ingredients. We can always enjoy regular sushi in parties or restaurants. But I think that as long as we have the privilege to make it our own, in our kitchen, (even getting the kids involved which is something I love doing) it is best if we make smarter choices and cook with healthier ingredients. I’m a big believer in homemade stuff. Clean, safe and healthy! This sushi is totally kid-friendly so share it with them as well.
For the rice:
2 cups boiling water (+ more water for soaking)
1 cup brown rice, rinsed (I use basmati)
4 Tbsp rice wine vinegar
2 Tbsp organic cane sugar
1/2 tsp pink Himalayan salt
For the sushi:
4-6 sheets nori (dried seaweed)
½ bell pepper, thinly sliced
1 cucumber, cut into long sticks (without the seeds)
2 cup red cabbage, thinly sliced
2 carrots, cut into long sticks
1 avocado, cut in half and sliced
3-4 green onions, cut lengthwise
(you can use any veggies YOU love)
Place 1 cup rice in a bowl and cover with boiling water. Soak for 20 minutes. After 20 minutes, drain and rinse the rice and place in a pot. Add 2 cups boiling water, bring to a boil and lower heat to low and cover. Simmer for 45 minutes.
In the meantime we are going to make the vinegar mixture: Place vinegar, sugar, and salt in a small saucepan. Mix well until sugar and salt are dissolved. Allow cooling until rice is ready.
Cut and thinly chop the vegetables and place on a tray or cutting board ready for you to grab easily.
Now that the rice is ready, pour the vinegar mixture and mix with a wooden spoon or spatula until well incorporated.
Top your sushi mat with a sheet of nori. (I love using gloves and dip my hands into a small bowl of water so the rice doesn’t stick). Grab a ball of rice and place in the center of the sheet. Gently start spreading the rice evenly. I love leaving one side without rice so I can place a nice amount of veggies.
Arrange your veggies on top of the other (like a little wide mountain) and start to roll the nori and rice over with your fingers. Once rolled, compress it a few times so it holds well. Keep the process until all rice is used. You should be getting between 4-6 rolls in total.
Slice with a very sharp and clean knife and serve immediately.
Prepare a small bowl of low sodium tamari (soy) sauce to dip sushi while you are eating. You can also serve with wasabi and spicy mayo.
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