Vegetarian Brown Rice Sushi Rolls
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
61
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water (plus 1 teaspoon)2 tsps
Soy Sauce2 tbsps
Seasoned Rice Vinegar (**)1 tsp
Wasabi Powder (**)Directions:
1
Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes
2
Remove from heat and let rice stand, covered, 10 minutes
3
While rice is standing, stir together vinegar and remaining teaspoon soy sauce
4
Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine
5
Cool rice, tossing occasionally, about 15 minutes
6
Stir together wasabi and remaining teaspoon water to form a stiff paste
7
Let stand at least 15 minutes (to allow flavors to develop)
8
Place sushi mat on a work surface with slats running crosswise
9
Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you
10
Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you
11
Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you
12
(You may need to cut pieces to fit from side to side
13
) Arrange half of carrot just above cucumber in same manner
14
Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner
15
Repeat with radish sprouts, letting some sprout tops extend beyond edge
16
Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten
17
(Nori border will still be flat on mat
18
) Open mat and roll log forward to seal with nori border
19
(Moisture from rice will seal roll
20
) Transfer roll, seam side down, to a cutting board
21
Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife
22
Serve with wasabi paste, soy sauce, and ginger
23
Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes
24
Remove from heat and let rice stand, covered, 10 minutes
25
While rice is standing, stir together vinegar and remaining teaspoon soy sauce
26
Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine
27
Cool rice, tossing occasionally, about 15 minutes
28
Stir together wasabi and remaining teaspoon water to form a stiff paste
29
Let stand at least 15 minutes (to allow flavors to develop)
30
Place sushi mat on a work surface with slats running crosswise
31
Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you
32
Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you
33
Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you
34
(You may need to cut pieces to fit from side to side
35
) Arrange half of carrot just above cucumber in same manner
36
Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner
37
Repeat with radish sprouts, letting some sprout tops extend beyond edge
38
Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten
39
(Nori border will still be flat on mat
40
) Open mat and roll log forward to seal with nori border
41
(Moisture from rice will seal roll
42
) Transfer roll, seam side down, to a cutting board
43
Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife
44
Serve with wasabi paste, soy sauce, and ginger