Brown Rice Sushi

August 27, 2009

Spicy Tuna Maki

Spicy Tuna Maki

Let’s make brown rice sushi! Brown rice contains more than three times the fiber of white rice and is naturally nutrient-rich. One thing that Japanese white rice has going for it when making sushi is its glutinous stickiness, it really holds together when you make nigiri or maki. Not so with brown rice. I made brown rice sushi two days ago and it was a bit tricky to roll. I think if I wasn’t set on taking a photo for this blog I wouldn’t have thought too much about the rough aesthetic of it. Hmm. What to do? And then it hit me that adding a couple of tablespoons of ground flax might provide the necessary stickiness. Ground flax is pretty good at binding, it can make for a great egg substitute. It worked. And has the added bonus of increasing the healthfulness of sushi. Let’s roll!

Makes approximately 4 large rolls and 4 small rolls, up to 8 pieces per roll

2 cups brown rice

4 cups water

1/4 cup apple cider vinegar – more healthful than Japanese rice vinegar

1/2 teaspoon sea salt

1/4 teaspoon stevia

2 tablespoons ground flax

8 sheets of nori – roasted seaweed

assorted fillings – too many to list – you know what you like

traditional accompaniments such as wasabi paste, pickled ginger and tamari soy sauce

It takes a long time for brown rice to cook so start that as soon as you can. I have a rice cooker, so I just push a button. If you’re cooking brown rice on the stove top make sure to use quite a large pot as brown rice likes to bubble over. Bring brown rice and water to a boil over medium heat, cover and reduce heat to low once it begins to simmer. It can take up to two hours to cook brown rice over low heat. While your rice is cooking prepare the ingredients you’d like to use for filling – in the roll above I used avocado slices and some chopped albacore tuna mixed with a drizzle of pumpkin seed oil and dried chili flakes. See what’s in your fridge, use your imagination or go traditional. In a small measuring cup mix apple cider vinegar with sea salt and stevia. Turn hot, cooked brown rice into a large, wide, non-metal bowl and sprinkle with the seasoned vinegar and ground flax. Use a rice paddle or wooden spoon to fold vinegar and flax through, try not to mix or mush. Lay nori on top of a bamboo rolling mat and, using dampened fingertips, scoop and gently press about 1/2 a cup of warm rice over top. Spread rice right to the edge of nori on three sides – left, bottom and right – leave a 1″ border at the top of the nori sheet. Don’t use too much rice, you should still be able to glimpse the nori here and there – see photo below. Place your chosen fillings – it doesn’t take much – about 1/3 of the way up from the bottom of the nori and rice, lift up the mat and start rolling firmly but gently, taking care not to roll too tightly or too loosely. Roll right up to the border, dampen exposed nori edge and roll to the end. Use all of the seasoned rice, making up to eight rolls. For small rolls such as kappa, which is cucumber, fold a full sheet of nori in half and tear, use half a sheet per roll and less than a 1/4 cup of rice. Use a very sharp knife to cut into six or eight portions, wipe knife clean with a damp cloth between each slice. Please enjoy your beautiful, healthy, home made brown rice sushi.

Brown Rice on Nori

Brown Rice on Nori

Sharp Knife, Kappa Maki

Sharp Knife, Kappa Maki


4 Responses to “Brown Rice Sushi”

  1. katie huitson said

    yes please…now where can I call for takeout….

  2. Julie said

    Beautiful Dawne. I am drooling.

  3. jevanshead said

    I enjoyed this very roll a few nights ago. “Tojo who?”.

  4. Mimi said

    Wow, great idea to use the ground flax to hold them together. I’ll have to try these!

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