Craving sushi but want a healthier, plant-based twist? Get ready to transform your kitchen into a sushi sanctuary with this mouthwatering Vegan Brown Rice Sushi recipe! Imagine impressing your friends and family with restaurant-worthy rolls that are not only delicious but packed with nutritious ingredients. This Japanese-inspired dish proves that plant-based eating can be exciting, flavorful, and surprisingly simple to master.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 cup brown rice
- 2 cups water
- 4 sheets nori
- 1 cucumber, julienned
- 1 avocado, sliced
- Soy sauce for serving
- Pickled ginger for serving
Instructions
- Rinse the brown rice under cold water in a fine mesh strainer until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 45 minutes, or until the rice is tender and the water is absorbed. Avoid lifting the lid during cooking to keep the steam trapped.
- After 45 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to finish steaming.
- While the rice is resting, prepare your vegetables. Julienne the cucumber and slice the avocado. Set them aside.
- Once the rice has rested, fluff it gently with a fork. Allow it to cool slightly until it is warm but not hot. This will make it easier to handle when rolling the sushi.
- Lay a bamboo sushi mat on a clean, flat surface. Place a sheet of nori, shiny side down, on the mat.
- With wet hands (to prevent sticking), take about 1/2 cup of the brown rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- Arrange a few strips of julienned cucumber and slices of avocado horizontally across the center of the rice-covered nori.
- To roll the sushi, start at the bottom edge of the mat and carefully lift it, rolling it over the filling. Use gentle pressure to keep the roll tight as you continue to roll it away from you.
- Once you reach the exposed edge of the nori, wet it with a little water to help seal the roll. Press gently to secure it.
- Using a sharp knife, slice the sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- Repeat the rolling process with the remaining nori sheets, rice, cucumber, and avocado.
- Serve the vegan brown rice sushi with soy sauce and pickled ginger on the side for dipping.
Tips
- Rice Temperature is Key: Allow your brown rice to cool to just warm before rolling. This prevents the nori from getting soggy and makes rolling easier.
- Wet Hands Technique: Always keep a small bowl of water nearby when handling rice. Wet hands prevent the sticky rice from clinging to your fingers.
- Sharp Knife Magic: Use a very sharp knife and clean it with a damp cloth between cuts for those picture-perfect, clean sushi slices.
- Bamboo Mat Mastery: Wrap your bamboo mat in plastic wrap to make cleaning easier and prevent rice from sticking.
- Experiment with Fillings: While this recipe uses cucumber and avocado, don't be afraid to try other veggie combinations like carrots, bell peppers, or marinated tofu.
- Practice Makes Perfect: Your first few rolls might look messy, but don't get discouraged. Sushi rolling is an art that improves with practice!
Nutrition Facts
Calories: 128kcal
Carbohydrates: 17g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
