Veggie Brown Rice Sushi

In a medium saucepan, bring water (1.66 cups) to a boil. Add short grain brown rice (1 cup), swirl to coat, and lower heat to low and cover. Simmer until water is completely absorbed and rice is tender – about 18-25 minutes. Drain off any excess water if there is any. Start 25m timer

In the meantime, add rice wine vinegar (3 tbsp), organic cane sugar (2 tbsp) and sea salt (0.5 tsp) to a small saucepan and heat over medium heat, stirring occasionally until sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until rice is ready.

Once the rice is done, kill the heat and add the cooled [rice wine vinegar mixture] and stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once it’s ready.

While the rice finishes cooking, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.

Now it’s time to roll: Grab your sushi mat and top with a nori (1 sheet). Using your hands dipped in water (to avoid sticking), pat a very thin layer of [brown rice] all over the [nori], making sure it’s not too thick or your roll will be all rice and no filling.

Then, arrange a generous serving of your veggies or preferred filling, such as [red bell pepper], thinly sliced carrots (1 cup), thinly sliced cucumber (1 cup), and alfalfa sprouts (1 cup), in a line at the bottom 0.75 of the rice closest to you.

Start to roll the [nori] and [brown rice] over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll. Continue until it’s all the way rolled up. Slice with a very sharp serrated knife. Repeat until all [brown rice] and fillings are used up.

Serve immediately with [pickled ginger], [tamari] or [soy sauce], and [wasabi]. Garnish with [sesame seeds]. Best when fresh, though leftovers keep covered in the refrigerator up to 2 days.