brown rice sushi rolls

Brown rice sushi rolls

These sushi rolls are a nifty way of using up some odds and ends from the fridge. Here I have used a selection of veg, but you could easily add some strips of tofu, shredded roast chicken or a bit of tuna or salmon – customise as you wish! These make a great lunch on the go – a pretty awesome and wholesome alternative to a soggy sandwich.

brown rice sushi rolls

Makes 6 large rolls / enough for 3 pack lunches

From the pantry:
250g short-grain brown rice
600ml water
2 tbsp rice vinegar
1 tbsp mirin
1 tsp caster sugar
1/2 tsp sea salt
3 nori sheets

From the veg box:
1 medium carrot, peeled and cut into thin matchsticks
1/2 cucumber, cut into thin matchsticks
3 asparagus spears whole, blanched

To serve (optional)
soy sauce
pickled ginger

Place the rice in a sieve and rinse under the cold tap until the water runs clear. Add the water and the rice to a medium-sized saucepan (with a lid) and bring to the boil, covered with the lid. Once simmering, leave the lid on the rice and leave to cook on a low heat for 30 minutes or until tender. Remove from the heat and place a clean tea towel on the lid and leave to rest for 5–10 minutes.

In a large bowl, mix the rice vinegar with the mirin, sugar and salt. Stir this through the cooked rice.

Lay your first sheet of nori on the sushi rolling mat, shiny side down. Spoon over a third of the rice and spread it in an even layer over the mat, leaving a roughly 4cm gap at the top.

Lay the vegetables in lines along the centre of the rice, leaving a 5cm border of rice either between the top and the bottom.  Roll up from the bottom, tucking all the filling inside and squeezing tightly as you roll. Then set aside on a plate, while you finish making the other two rolls.

Cut each roll into two for taking for lunch on the go. Alternatively, cut into rounds 3cm thick and serve as traditional sushi rolls with wasabi and tamari on the side.

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